Banana-Fudge Ripple Cake - cooking recipe

Ingredients

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

Preparation

1.
Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
Add bananas; 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.
Remove 1-1/2 cups batter, and set aside.
2.
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 degrees 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.