Banana Fudge Cake

Ingredients:

For the Cake:
550g Duncan Hines Deluxe Dark Chocolate Cake Mix (or a box of shop-bought dark fudge cake or dark chocolate cake mix)
90g Instant Chocolate Pudding Mix
200ml water
3 eggs, beaten
80ml corn oil
80ml plain yoghurt (or sour cream)
2 tsp vanilla extract
1/2 tsp salt
1 large, ripe, banana, mashed

For the Icing:
1.1kg icing sugar, divided
35g dark baking cocoa
60ml water
100g butter
1 small, ripe, banana, mashed
1/2 tsp vanilla extract

Method:

Combine the chocolate cake mix and chocolate pudding mix in a bowl. Stir to combine then form a well in the centre and add the water, eggs, corn oil, yoghurt, vanilla extract and salt. Beat to blend to a smooth batter then add the banana and beat to combine thoroughly. Turn the mix into a well greased and lined cake tin (about 33 x 22cm) then transfer to an oven pre-heated to 170°C and bake for about 35 minutes, or until the top of the cake is golden and a skewer inserted into the centre emerges cleanly. Transfer to a wire rack and allow to cool for 10 minutes then turn onto the rack and allow to cool completely.

When the cake is cold prepare the icing. Combine the water and butter in a saucepan and heat until melted then set aside. Add 800g of the icing sugar to a mixing bowl along with the cocoa. Stir in the butter mix along with he banana and vanilla extract and beat until smooth. Now beat in enough of the remaining icing sugar to give you the desired spreading consistency and use the mix to cover the top and sides of the cake.

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