Recipe - Banana Fudge Ripple Cake

One half cup Margarine; softened
One half cup Sugar
Three fourths cup Firmly packed light brown
sugar
2 lg Eggs
1 cup Mashed bananas
3 cup Flour
1 One half teaspoon Baking soda
2/3 cup Skim milk
2 teaspoon Vanilla
1/3 cup Chocolate syrup
2 tablespoon Cocoa

GLAZE
One half 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 1 One half 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 One half cups light colored batter over
chocolate batter.

Bake at 350F for 4050 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 eatlf.v096.n213

Date: Fri, 08 Nov 1996 13:40:51 0500

From: charles moffat moffats@usaor.net