Recipe - Banana-Fudge Ripple Cake

Three fourths cup Firmly packed brown sugar
One half cup Sugar
One fourth cup Vegetable oil
1 cup Mashed ripe banana
2 Eggs
3 cup Allpurpose flour
1 One half teaspoon Baking soda
One half cup Skim milk
1 tablespoon Skim milk
2 teaspoon Vanilla extract
1/3 cup Chocolateflavored syrup
2 tablespoon Unsweetened cocoa
Vegetable cooking spray
One half 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 1One half cups batter, and set aside.
Combine 1 cup batter, syrup and cocoa; stir well. Pour remaining
lightcolored batter into a 12cup Bundt pan coated with cooking spray.
Spoon chocolate batter over batter in pan. Pour reserved lightcolored
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