Banana-Fudge Ripple Cake

• 3/4 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
• 2 teaspoons vanilla
• 1/3 cup chocolate flavored syrup, fat free
• 2 tablespoons unsweetened cocoa
• vegetable oil cooking spray
• 1/2 cup powdered sugar, sifted
• 1 tablespoon skim milk
• 1 tablespoon unsweetened cocoa

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

brown sugar, sugar, vegetable oil, banana, eggs, allpurpose, baking soda, milk, vanilla, chocolate flavored syrup, unsweetened cocoa, vegetable oil cooking spray, powdered sugar, milk, unsweetened cocoa

Taken from www.food.com/recipe/banana-fudge-ripple-cake-40071 (may not work)