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| 1/2 Tasse | Margarine softened |
| 1/2 Tasse | sugar |
| 3/4 Tasse | brown sugar firmly packed, light |
| 2 gross | eggs |
| 1 Tasse | Mashed bananas |
| 3 Tasse | flour |
| 1 1/2 Teelöffel | Baking soda |
| 2/3 Tasse | skim milk |
| 2 Teelöffel | vanilla |
| 1/3 Tasse | Chocolate syrup |
| 2 Esslöffel | cocoa |
| 1/2 Tasse | sugar powdered, sifted |
| 1 Esslöffel | cocoa |
| 1 Esslöffel | water |
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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.
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