|
 |
 |
 |
 |
|
|
|
Banana-fudge Ripple Cakecakes, desserts, holiday 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 teaspoon baking soda 1/2 cup skim milk 1 tablespoon skim milk 2 teaspoon vanilla extract 1/3 cup chocolate-flavored syrup 2 tablespoon unsweetened cocoa 1 vegetable cooking spray 1/2 cup sifted powdered sugar 1 tablespoon skim milk 1 tablespoon unsweetened cocoa Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer. Add banana; 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. Reserve 1-1/2 cups batter, and set aside. 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. 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. Source: Cooking Light Magazine - Sep/Oct, 1992 From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C
|
|
 
 |
|
|
|
