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
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.
Yields
16 Servings