Banana-Fudge Ripple Cake

| Next >>

Title: Banana-Fudge Ripple Cake
Yield: 16 Servings
Categories: Cakes, Desserts, Holidays, Health


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. 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

From Gemini's MASSIVE MealMaster collection at