Banana-Fudge Ripple Cake

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. Mixi after each addition.
6. Stiri in vanilla.
7. Reserve 1-1/2 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. Pour reserved light-colored batter over chocolate batter.
11. Bakei at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
12. Cool in pan 10 minutes; remove from pan. Cool on a wire rack.
13. Combine powdered sugar and next 2 ingredients; stir well.
14. Drizzle over cake.
15. Yield: 16 servings (serving size: 1 slice).
16. 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.
17. Source: Cooking Light Magazine - Sep/Oct, 1992.