Banana-fudge ripple cake

Yield: 16 Servings

Measure Ingredient
¾ cup Firmly packed brown sugar
½ cup Sugar
¼ cup Vegetable oil
1 cup Mashed ripe banana
2 Eggs
3 cups All-purpose flour
1½ teaspoon Baking soda
½ cup Skim milk
1 tablespoon Skim milk
2 teaspoons Vanilla extract
⅓ cup Chocolate-flavored syrup
2 tablespoons Unsweetened cocoa
Vegetable cooking spray
½ cup Sifted powdered sugar
1 tablespoon Skim milk
1 tablespoon 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 1-½ 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), 4⅗ g fat (1 g sat, 1.3 g mono, 1⅘ 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

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