Banana-Fudge Ripple Cake
- 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
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
