Title: Banana Fudge Ripple Cake
Categories: Cake Chocolate
Yield: 16 Servings
| 3/4 | c | Firmly packed brown sugar |
| 1/2 | c | Sugar |
| 1/4 | c | Vegetable oil |
| 1 | c | Mashed ripe banana |
| 2 | | Eggs |
| 3 | c | All-purpose flour |
| 1 1/2 | ts | Baking soda |
| 1/2 | c | Skim milk |
| 1 | tb | Skim milk |
| 2 | ts | Vanilla extract |
| 1/3 | c | Chocolate-flavored syrup |
| 2 | tb | Unsweetened cocoa |
| | | Vegetable cooking spray |
| 1/2 | c | Sifted powdered sugar |
| 1 | tb | Skim milk |
| 1 | tb | Unsweetened cocoa |
Combine first 3 ingredients in a bowl, beating at medium speed of an
electric mixer. Add banana; beat well. Add eggs, 1 at a time, beating after
each addition. Combine flour and soda; add to sugar mixture alternately
with milk, beginning and ending with flour mixture. Mix after each
addition. Stir in vanilla. Reserve 1-1/2 cups batter, and set aside.
Combine 1 cup batter, syrup and cocoa; stir well. Pour remaining
light-colored batter into a 12-cup Bundt pan coated with cooking spray.
Spoon chocolate batter over batter in pan. Pour reserved light-colored
batter over chocolate batter. Bake at 350 degrees for 45 minutes or until a
wooden pick inserted in center comes out clean. Cool in pan 10 minutes;
remove from pan. Cool on a wire rack. Combine powdered sugar and next 2
ingredients; stir well. Drizzle over cake.