Banana-fudge ripple cake

Ingredients

 * 3/4 cup firmly packed brown sugar
 * 1/2 cup Sugar
 * 1/4 cup vegetable oil
 * 1 cup mashed ripe banana
 * 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

Directions

 * 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 Information
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.