Banana-Fudge Ripple Cake

Title:
Banana-Fudge Ripple Cake

Yield:
16 Servings

Categories:
Cakes,
Desserts,
Holidays,
Health




Ingredients:





   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


 MM by CLM, HCPM52C


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini