Banana-Fudge Ripple Cake

Ingredients

 * 3/4 cup firmly packed brown sugar
 * 1/2 cup sugar
 * 1/4 cup vegetable oil
 * 1 cup mashed ripe banana
 * 2 eggs
 * 3 cup all-purpose flour
 * 1 1/2 tsp baking soda
 * 1/2 cup skim milk
 * 1 tbsp skim milk
 * 2 tsp vanilla extract
 * 1/3 cup chocolate-flavored syrup
 * 2 tbsp unsweetened cocoa
 * vegetable cooking spray
 * 1/2 cup sifted powdered sugar
 * 1 tbsp skim milk
 * 1 tbsp unsweetened cocoa

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 1-½ 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 °F 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.