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You'll love the banana flavor throughout this moist, fudgy cake and fluffy frosting from Jan Gregory of Bethel, Ohio. "This recipe was given to me by my mother-in-law. It's a favorite at family gatherings," Jan reports.
Originally published as Banana Fudge Cake in Quick Cooking September/October 1998, p14
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Reviewed on Jun. 01, 2011 by LLFR
The combination of chocolate and banana was a big hit with my co-workers. It was really moist. This will be added to my favorites.
Reviewed on Jul. 03, 2010 by lazyjcafe
I omitted the oil, as georgeff did, thinking I would shave off some of the fat per serving. My results were not as good, unfortunately. Next time I will follow the original recipe as tested, because they always turn out right that way. The flavor of the cake is delicious, but the texture is very spongy and strange.
Reviewed on May. 26, 2010 by jdh0731
This is so-o-o good!!
Reviewed on May. 06, 2010 by georgeff
This cake was a hit...even though I goofed! I did follow the directions on the cake box and I omitted 1/4 cup of water. But I forgot to add the oil. Guess what? It didn't even need it. Also, I tested the cake when it cooled down and realized it didn't even need the frosting! This cake is rich, moist, and delicious. I usually test new recipes on my friends at our weekly card games, and this cake was quickly gobbled up.
Reviewed on Apr. 22, 2010 by plumshoe
I was very impressed with this recipe. The banana really makes a difference in the cake batter. I liked the cake by itself, so I didn't bother to make the icing. This would even make a nice home made birthday cake :)
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