Banana Fudge Baby Cakes
 
 1 (15.1-oz.) pkg. Pillsbury Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix
 1 cup semisweet chocolate chips, melted, cooled
 3/4 cup (2 medium) mashed bananas
 1/2 cup butter, melted, cooled
 2 teaspoons vanilla
 3 eggs
 3/4 cup chopped pecans or macadamia nuts
 1/2 cup chocolate -flavored syrup, if desired
 Powdered sugar
 Vanilla ice cream
 
 Heat oven to 350°F. Spray 12 (2 3/4x1 1/4-inch) nonstick muffin cups
 with nonstick cooking spray. Place unopened fudge packet from brownie mix
 in bowl; cover with warm water to soften.
 
 In large bowl, combine melted chocolate chips, bananas, butter, vanilla
 & eggs; mix until smooth. Add brownie mix; beat 50 strokes with spoon.
 
 Divide half of batter evenly into sprayed muffin cups. (Cups will be
 slightly less than half full.) Cut off small corner of fudge packet.
 
 Squeeze about 1 teaspoon fudge filling into center of batter in each
 muffin cup. Top with remaining batter. Sprinkle pecans over batter; press
 in gently.
 
 Bake at 350°F. for 20 to 27 minutes or until edges are set. (Centers
 will be soft.) Cool 3 minutes. Run knife around edge of each cake to
 loosen; remove from muffin cups.
 
 Drizzle chocolate-flavored syrup decoratively onto each individual
 serving plate. Top each with warm cake. Drizzle with additional syrup.
 
 Sprinkle with powdered sugar. Serve with ice cream.
 
 12 servings.
 
 Source is Macklinda

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