Banana-Fudge Ripple Cake

Description

 * Yield: 16 servings

Ingredients

 * ¾ cup firmly packed brown sugar
 * ½ cup sugar
 * ¼ cup vegetable oil
 * 1 cup mashed ripe banana
 * 2 eggs
 * 3 cup all-purpose flour
 * 1½ tsp baking soda
 * ½ cup + 1 tbsp skim milk
 * 2 tsp vanilla extract
 * ⅓ cup chocolate-flavored syrup
 * 2 tbsp unsweetened cocoa
 * vegetable cooking spray
 * ½ cup sifted powdered sugar
 * 1 tbsp skim milk
 * 1 tbsp unsweetened cocoa

Directions

 * 1) Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
 * 2) Add banana; beat well.
 * 3) Add eggs, 1 at a time, beating after each addition.
 * 4) Combine flour and soda; add to sugar mixture alternately with milk, beginning and ending with flour mixture.
 * 5) Mix after each addition.
 * 6) Stir in vanilla.
 * 7) Reserve 1½ cups batter, and set aside.
 * 8) Combine 1 cup batter, syrup and cocoa; stir well.
 * 9) Pour remaining light-colored batter into a 12-cup bundt pan coated with cooking spray.
 * 10) Spoon chocolate batter over batter in pan.
 * 11) Pour reserved light-colored batter over chocolate batter.
 * 12) Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean.
 * 13) Cool in pan 10 minutes; remove from pan.
 * 14) Cool on a wire rack.
 * 15) Combine powdered sugar and next 2 ingredients; stir well.
 * 16) Drizzle over cake.

Nutritional Information
Per serving (1 slice):
 * 234 calories (18% from fat) | 4.6g fat (1g sat, 1.3g mono, 1.8g poly) | 27mg cholesterol | 98mg sodium