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Almond Fudge Banana Cake
16 Servings

3 extra-ripe, peeled medium Dole bananas
1 1/2 cups sugar
1/2 cup margarine, softened
3 eggs
3 tablespoons Amaretto liqueur, or 1/2 to 1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Dole chopped almonds, toasted, ground

1 pureed, extra-ripe small Dole banana
1 ounce (1 square) melted semisweet chocolate

Mash bananas (1 1/2 cups). Beat sugar and margarine until light
and fluffy. Beat in eggs, liqueur and vanilla. Combine dry
ingredients. Stir in almonds. Add to beaten mixture alternately
with bananas. Beat well. Turn batter into greased 10-inch Bundt
pan. Bake in 350 degree F. oven 45 to 50 minutes or until toothpick
inserted in center comes out nearly clean and cake pulls away from
sides of pan. Cool 10 minutes. Remove cake from pan to wire rack
to cool completely. Drizzle glaze over top and down sides of cake.

Glaze: With a wire whip, beat pureed banana into melted chocolate.


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