Banana-Fudge Ripple Cake

Recipe Ingredients

3/4 cup	120g / 4.2oz	Brown sugar - firmly packed
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	59ml	Vegetable oil
1 cup	237ml	Mashed ripe banana
2		Eggs
3 cups	187g / 6.6oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Baking soda
1/2 cup	118ml	Skim milk
1 tablespoon	15ml	Skim milk
2 teaspoons	10ml	Vanilla extract
1/3 cup	109g / 3.8oz	Chocolate-flavored syrup
2 tablespoons	30ml	Unsweetened cocoa
		Vegetable cooking spray
1/2 cup	99g / 3.5oz	Sifted powdered sugar
1 tablespoon	15ml	Skim milk
1 tablespoon	15ml	Unsweetened cocoa

Recipe Instructions

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 350F 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.

Source:
Cookbook USA

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