Banana Chip Fluted Cake Recipe
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Banana Chip Fluted Cake

1 package (18.5 ounce) banana cake mix (with pudding in the mix)

1 package (3.5 ounce) instant banana cream pudding and pie filling

4 eggs

1 cup water

1/2 cup vegetable oil

1 cup Hershey's miniature Chips Semi-Sweet Chocolate

Heat oven to 350 F. Spritz fluted stoneware pan. In mixer bowl combine cake mix, pudding mix, eggs, water and oil; beat on low speed until blended. Increase speed to medium; beat 2 minutes. Stir in chocolate chips. Pour batter into pan.

Bake 45-50 minutes or the toothpick thing. Cool 10 minutes; remove from pan.

Cool completely on wire rack. Drizzle with Chocolate Glaze.

Chocolate Glaze:
In small saucepan bring 1/3 Cup sugar and 1/4 Cup water to full boil, Stirring until sugar dissolves.

Remove from heat; add 1 Cup Hershey's miniature Chips Semi-Sweet Chocolate. Stir with wire whisk until chips are melted and mixture is smooth. Cool to desired consistency; use immediately. (About 2/3 Cup glaze)




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