Banana-Fudge Ripple Cake

90 minutes Prep: 45 minutes Cook: 45 minutes

189 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

3/4	cup	brown sugar	firmly packed
1/2	cup	sugar
1/4	cup	vegetable oil
1	cup	bananas	mashed ripe
2	large	eggs
3	cups	flour, all-purpose
1 1/2	teaspoons	baking soda
1/2	cup	milk, skim
1	tablespoon	milk, skim
2	teaspoons	vanilla extract
1/3	cup	chocolate syrup
2	tablespoons	cocoa powder	unsweetened
1	x	nonstick cooking spray
1/2	cup	powdered sugar	sifted
1	tablespoon	milk, skim
1	tablespoon	cocoa powder	unsweetened

Directions

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.

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Nutrition Facts

Serving Size 60g

Amount per Serving

Calories 189 24% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 27mg	9%
Sodium 88mg	4%
Total Carbohydrate 32.0g	11%
Dietary Fiber 1.0g	4%
Sugars 12.0g
Protein 4.0g	8%