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Chocolate-Banana Cake with Walnuts

Name: Chocolate-Banana Cake with Walnuts
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 teaspoon baking soda; 4 large overly ripe bananas, mashed; 1/2 cup plain lowfat yogurt; 2 egg whites; 2 teaspoon vanilla extract; 3/4 cup walnuts, chopped; Vegetable-oil cooking spray; 1 cup lowfat milk; 3/4 cup Splenda Sugar Blend for Baking; 1/2 cup unsweetened cocoa powder; 1/4 cup cornstarch; 1 tablespoon butter; 2 teaspoon vanilla extract

A small grocery run gets this on the table.

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directions

1.
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.

Recipes sourced from Epicurious.com.

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