Banana-fudge ripple cake +++tmpj72b

3/4 c  Firmly packed brown sugar
    1/2 c  Sugar
    1/4 c  Vegetable oil
      1 c  Mashed ripe banana
      2    Eggs
      3 c  All-purpose flour
  1 1/2 ts Baking soda
    1/2 c  Skim milk
      1 tb Skim milk
      2 ts vanilla extract
    1/3 c  chocolate-flavored syrup
      2 tb Unsweetened cocoa
           Vegetable cooking spray
    1/2 c  Sifted powdered sugar
      1 tb Skim milk
      1 tb 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