Banana-Fudge Ripple Cake

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  • Yield: 16 servings



  1. Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
  2. Add banana; beat well.
  3. Add eggs, 1 at a time, beating after each addition.
  4. Combine flour and soda; add to sugar mixture alternately with milk, beginning and ending with flour mixture.
  5. Mix after each addition.
  6. Stir in vanilla.
  7. Reserve 1½ cups batter, and set aside.
  8. Combine 1 cup batter, syrup and cocoa; stir well.
  9. Pour remaining light-colored batter into a 12-cup bundt pan coated with cooking spray.
  10. Spoon chocolate batter over batter in pan.
  11. Pour reserved light-colored batter over chocolate batter.
  12. Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean.
  13. Cool in pan 10 minutes; remove from pan.
  14. Cool on a wire rack.
  15. Combine powdered sugar and next 2 ingredients; stir well.
  16. Drizzle over cake.

Nutritional Information[edit]

Per serving (1 slice):

  • 234 calories (18% from fat) | 4.6g fat (1g sat, 1.3g mono, 1.8g poly) | 27mg cholesterol | 98mg sodium