Banana Rum Fudge Cake

1 box Pillsbury Plus dark chocolate cake mix
1 C. (2 or 3 medium) mashed bananas
1/2 C. water
1/4 C. dark rum
3 eggs
1 oz. semisweet chocolate
1/2 C. walnuts

Preheat oven to 350ºF. Grease and flour a 13 x 9-inch cake pan.

Combine cake mix, bananas, water, rum and eggs. Beat in bowl of electric mixer at medium speed for 4 minutes. Pour into prepared pan. Bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean; cool completely.

Prepare frosting. Spread evenly over cooled cake. Sprinkle with grated chocolate and nuts. Store covered in refrigerator at least 1 hour before serving. Makes 12 servings.

Frosting:
1 (3 3/4 oz.) pkg. instant banana pudding and pie filling
1 C. cold milk
1 T. rum
1 (8 oz.) carton frozen whipped topping, thawed

In a large bowl of an electric mixer, combine pudding mix, milk and rum. Beat at medium speed until thick. Fold in whipped topping. Decorate with candied red or green cherries or anything you might desire.