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CHOCOLATE-BANANA CAKE WITH WALNUTS




Source of Recipe


SELF


List of Ingredients




1 cup whole-wheat flour
1 cup unbleached all-purpose flour
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
2 tsp baking soda
4 large overly ripe bananas, mashed
1/2 cup plain lowfat yogurt
2 egg whites
2 tsp vanilla extract
3/4 cup walnuts, chopped
Vegetable-oil cooking spray
Frosting
1 cup lowfat milk
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1 tbsp butter
2 tsp vanilla extract



Recipe



Preheat oven to 350°F. Combine flours, Splenda, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, and 1/2 cup walnuts. Stir. Coat a 9" x 13" cake pan with cooking spray. Pour batter into pan, spreading evenly. Bake about 35 minutes. Cool. Raise oven to 375°F. Toast remaining 1/4 cup walnuts 6 minutes. To make frosting, pour 1/4 cup milk into a medium saucepan over medium heat. Stir in Splenda, cocoa, and cornstarch. Slowly add remaining 3/4 cup milk and bring to a low boil, stirring continuously until thick. Remove from heat and stir in butter and vanilla. Cool and spread over cake. Sprinkle walnuts over cake.



Nutritional analysis per serving: 203 calories, 5.4 g fat (1.3 g saturated fat), 26.1 g carbohydrates, 5.9 g protein, 3.8 g fiber

Makes 16 servings