Ingredients

1/2 c Margarine; softened
1/2 c Sugar
3/4 c Firmly packed light brown
-sugar
2 lg Eggs
1 c Mashed bananas
3 c Flour
1 1/2 ts Baking soda
2/3 c Skim milk
2 ts Vanilla
1/3 c Chocolate syrup
2 tb Cocoa
GLAZE
1/2 c Powdered sugar; sifted
1 tb Cocoa
1 tb Water

Instructions

Beat margarine until creamy. Gradually add sugar & brown sugar, beating
well. Add eggs, one at a time, beating well until blended after each. Add
mashed banana, beating well.

Combine flour & baking soda; add to sugar mixture alternately with milk,
beginning & ending with flour mixture. Beat at low speed until blended
after each addition. Stir in vanilla. Reserve 1 1/2 cups batter.

Combine 1 cup batter, syrup & 2 tbsp cocoa. Pour remaining light- colored
batter into a 12 cup bundt or tube pan coated with Pam. Spoon chocolate
batter on top. Pour reserved 1 1/2 cups light- colored batter over
chocolate batter.

Bake at 350F for 40-50 minutes or until a toothpick comes out clean. Cool
in pan on rack for 10 minutes & remove from pan. Cool completely on rack.

Glaze: Combine powdered sugar & 1 tbsp cocoa. Add 1 tbsp water & stir until
smooth. Drizzle over cake.

Source

Hints, Tips and Comments

Please add your tips and cake making tricks here, how did you improve the Banana Fudge Ripple Cake recipe any other additions to turn this into a truly great cake.

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