Name: Banana-Fudge Ripple Cake
Ingredients: 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

Prayer is a means of assisting the minister which is within the reach of all. They who can do nothing more, can pray. The sick, who cannot encourage their minister by their presence in the sanctuary, can bear him upon their hearts in their lonely chamber: the poor who cannot add to his temporal comfort by monetary donations, can supplicate their God “to supply all [his] needs according to His riches in glory by Christ Jesus” (Phil 4:19): the timid, who cannot approach to offer him the tribute of their gratitude, can pour their praises into the ear of Jehovah, and entreat him still to encourage the soul of His servant: the ignorant, who cannot hope to add one idea to the stock of his knowledge, can place him before the fountain of celestial radiance: even the dying, who can no longer busy themselves as in former times for his interests, can gather up their remaining strength, and employ it in the way of prayer for their pastor.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Cakes, Desserts, Holidays, Health	16	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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