Banana fudge ripple cake

Yield: 16 Servings

Measure Ingredient
½ cup Margarine; softened
½ cup Sugar
¾ cup Firmly packed light brown sugar
2 larges Eggs
1 cup Mashed bananas
3 cups Flour
1½ teaspoon Baking soda
⅔ cup Skim milk
2 teaspoons Vanilla
⅓ cup Chocolate syrup
2 tablespoons Cocoa
½ cup Powdered sugar; sifted
1 tablespoon Cocoa
1 tablespoon Water


Beat margarine until creamy. Gradually add sugar & brown sugar, beating well. Add eggs, one at a time, beating well until blended after each. Add mashed banana, beating well.

Combine flour & baking soda; add to sugar mixture alternately with milk, beginning & ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Reserve 1½ cups batter.

Combine 1 cup batter, syrup & 2 tbsp cocoa. Pour remaining light- colored batter into a 12 cup bundt or tube pan coated with Pam. Spoon chocolate batter on top. Pour reserved 1 ½ cups light- colored batter over chocolate batter.

Bake at 350F for 40-50 minutes or until a toothpick comes out clean. Cool in pan on rack for 10 minutes & remove from pan. Cool completely on rack.

Glaze: Combine powdered sugar & 1 tbsp cocoa. Add 1 tbsp water & stir until smooth. Drizzle over cake.

Recipe By : America's Best Recipe booklet Posted to Digest eat-lf.v096.n213 Date: Fri, 08 Nov 1996 13:40:51 -0500 From: charles moffat <moffats@...>

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