CHOCOLATE BANANA CAKE
Cake:
2 Cups Whole-wheat flour
½ Cup Sugar
½ Cup Brown sugar
½ Cup Unsweetened cocoa powder
2 tsp Baking soda
4 Large Ripe bananas, mashed
½ Cup Plain, lowfat yogurt
2 Tbs Lowfat milk
2 Egg whites
2 tsp Vanilla
Vegetable cooking spray
Frosting:
1 Cup Lowfat milk
¼ Cup Splenda
½ Cup Sugar
½ Cup Unsweetened cocoa powder
¼ Cup Cornstarch
1 Tbs Butter
2 tsp Vanilla
Preheat oven to 350 degrees.
Combine the flour, sugar, cocoa and baking soda. Then, add the bananas, yogurt, milk, egg whites and vanilla. Stir. Spray an even coat onto a 9 x 13 inch baking pan. Pour cake batter into pan and spread evenly. Bake 25 - 30 minutes. Cool.
Frosting:
While cake is baking, heat ¼ cup of milk in a medium saucepan over medium heat. Stir in Splenda, sugar, cocoa and cornstarch. Slowly fold in remaining milk and bring to a low boil until thick, stirring continuously. Remove from heat and stir in butter and vanilla. Allow to cool and spread on top of cooled cake.
Servings: 16
Cooking Tips:
For an extra touch, sprinkle the top of the cake with semi-sweet chocolate chips, fresh banana slices or toasted nuts!
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