BANANA SPLIT MINI MOIST CAKES
This delicious and easy recipe for mini cakes is sure to win over the family! Provided by Chase, a 13-year-old boy who discovered the joy of cooking and now has his own cooking show on the Internet.
Ingredients:
- Chocolate cake box mix
- 2 cups of ripe mashed banana
- 2 egg yolks
- 1/2 teaspoon of baking soda
- 1 small package of banana pudding
- 1 stick of butter, melted (to substitute for the oil in the cake box recipe)
Method:
- Follow directions on the cake box, but use butter instead of oil.
- Stir in the bananas and egg yolks until well blended.
- Stir in baking soda, and then mix the batter on medium speed for about 1 minute.
- Stir in the pudding mix a little bit at a time until well blended.
- Use cooking spray to lightly grease the muffin tin.
- Scoop the batter in large muffin tin, about 3/4 full.
- Set Advantium's Convection oven temperature to 350 degrees.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Let mini moist cakes cool.
- Top with whip cream, chocolate syrup, finely chopped nuts and a maraschino cherry.
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