Banana-Fudge Ripple Cake Recipe

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AZ Cake Recipes -> Bundt Cakes recipes -> Banana-Fudge Ripple Cake recipe
AZ Cake Recipes -> 'B' cake recipes -> Banana-Fudge Ripple Cake recipe

Banana-Fudge Ripple Cake recipe

Category: Bundt Cakes
Yield: 16

Banana-Fudge Ripple Cake ingredients:

3/4	cup	Frimly packed brown sugar
1/2	cup	Sugar
1/4	cup	Vegetable Oil
1	cup	Mashed ripe bananas
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

Banana-Fudge Ripple Cake preparation:

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 1-1/2 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. Pour reserved light-colored batter over chocolate batter.

11. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.

12. Cool in pan 10 minutes; remove from pan. Cool on a wire rack.

13. Combine powdered sugar and next 2 ingredients; stir well.

14. Drizzle over cake.

15. Yield: 16 servings (serving size: 1 slice).

16. 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.

17. Source: Cooking Light Magazine - Sep/Oct, 1992.

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