Banana-Fudge Ripple Cake

Ingredient -

- 3/4 cup Brown sugar -- firmly packed
- 1/2 cup Sugar
- 1/4 cup Vegetable oil
- 1 cup Ripe banana -- mashed
- 2 Eggs
- 3 cups All-purpose flour
- 1 1/2 teaspoons Baking soda
- 1/2 cup Skim milk
- 1 tablespoon Skim milk
- 2 teaspoons Vanilla extract
- 1/3 cup Chocolate-flavored syrup
- 2 tablespoons Unsweetened cocoa
- Vegetable cooking spray
- 1/2 cup Sifted powdered sugar
- 1 tablespoon Skim milk
- 1 tablespoon Unsweetened cocoa

Preparation Method

1. Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
2. Add banana; beat well. Add eggs,
3. 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. Mix after each addition. Stir in vanilla. Reserve 1-1/2 cups batter, and set aside.
5. Combine 1 cup batter, syrup and cocoa; stir well.
6. Pour remaining light-colored batter into a 12-cup Bundt pan coated with cooking spray.
7. Spoon chocolate batter over batter in pan.
8. Pour reserved light-colored batter over chocolate batter.
9. Bake at 350~ for 45 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pan 10 minutes; remove from pan. Cool on a wire rack.
11. Combine powdered sugar, milk and cocoa; stir well. Drizzle over cake.