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Banana-Fudge Ripple Cake

 

72

Yield

16

servings

Prep

45

min

Cook

45

min

Ready

90

min

Trans-fat Free, Low Sodium
 

Ingredients

¾ cup brown sugar
firmly packed
*
½ cup sugar
¼ cup vegetable oil
1 cup bananas
mashed ripe
2 large eggs
3 cups all-purpose flour
1 ½ teaspoons baking soda
½ cup milk, skim
1 tablespoon milk, skim
2 teaspoons vanilla extract
cup chocolate syrup
2 tablespoons cocoa powder
unsweetened
1 x nonstick cooking spray
*
½ 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 1½ 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℉ (180℃) 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 20222% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 88mg 4%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 6%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 2%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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