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Chocolate: Chocolate Hawaiian Dessert Cake

Source of Recipe

Healthy Exchanges


List of Ingredients

1 1/2 cups flour
1/4 cup cocoa
1 1/4 teaspoons baking soda
1/2 cup sugar twin
1 cup nonfat dry milk
3/4 cup fat free mayonnaise
1 3/4 cups water
1 1/2 teaspoons vanilla
1 package instant chocolate pudding mix
1 cup crushed pineapple, undrained
1 cup fine diced banana
1 teaspoon coconut extract
1/2 cup cool whip lite
3 tablespoons chopped pecans
2 tablespoons flaked coconut


Recipe

Preheat oven to 350ºF. spray a 9x9 inch cake pan with butter flavor cooking spray. In large bowl, combine flour, cocoa, baking soda, sugar twin and 1/3 c. dry milk powder. Add mayo, 1 c. water and vanilla. Mix well to combine, then spread into prepared cake pan. Bake for 20-24 minutes or till toothpick comes out clean; do not overbake. Place on wire rack and let cool 30 minutes.

In medium bowl, combine dry pudding, remaining 2/3 c. dry milk, remaining 3/4 c. water and undrained pineapple. Mix well, using whisk. Stir in bananas, coconut extract and cool whip. Mix gently to combine, then spread over cooled cake. Sprinkle pecans and coconut evenly over top. Refrigerate at least 30 minutes. Cut into 12 servings; refrigerate leftovers. Hint: to prevent bananas from browning, mix with 1 tsp lemon juice.