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Banana-fudge ripple cake

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IngredientsEdit

DirectionsEdit

  1. Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
  2. Add banana; beat well. Add eggs, 1 at a time, beating after each addition.
  3. Combine flour and soda; add to Sugar mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition.
  4. 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 °F 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 and next 2 ingredients; stir well. Drizzle over cake.

Nutritional InformationEdit

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

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