Banana-Fudge Ripple Cake

Banana-Fudge Ripple Cake
 
 Categories: Milk, Health, Holidays, Desserts, Cakes
 
 3/4 cup of firmly packed brown sugar
 1/2 cup of sugar
 1/4 cup of vegetable oil
 1 cup of mashed ripe banana
 2 Eggs
 3 cups of all-purpose flour
 1 1/2 teaspoon of baking soda
 1/2 cup of skim milk
 1 tablespoon of skim milk
 2 teaspoons of vanilla extract
 1/3 cup of chocolate-flavored syrup
 2 tablespoons of unsweetened cocoa
 Vegetable cooking spray
 1/2 cup of sifted powdered sugar
 1 tablespoon of skim milk
 1 tablespoon of unsweetened cocoa

Instructions:

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 350ºF. 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. Yield: 16 servings (serving size: 1 slice).

234 calories (18% from fat), 4.6 g fat (1 g sat, 1.3 g mono, 1.8 g poly), 27 mg cholesterol and 98 mg sodium. Source: Cooking Light Magazine - Sep/Oct, 1992 From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C

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