Servings: 16
Ingredients:
For Cake:
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 low-fat yogurt
2 egg whites
2 tsp. vanilla extract
3/4 cup walnuts, chopped
Vegetable-oil cooking spray
For Frosting:
1 cup low-fat 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
Instructions:
For the Cake:
Preheat oven to 350°F/180°C. Coat a 9 x 13-inch baking pan with cooking spray.
Combine both flours, Splenda, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, and 1/2 cup walnuts. Stir.
Pour batter into prepared baking pan, spreading evenly. Bake about 35 minutes. Cool. Increase oven temperature to 375°F/190°C. Place the remaining 1/4 cup walnuts on a baking sheet and toast for 6 minutes. Remove from oven and set aside.
For the 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. Let frosting cool, then spread over cake. Sprinkle toasted walnuts over cake.
Makes 16 servings.
Nutritional Information
(Per 1/16 slice of cake)
Weight Watchers Points: 4 points per slice
Calories: 203
Fat: 5.4g fat (1.3g saturated fat)
Carbohydrates: 26.1g
Dietary Fiber: 3.8g
Protein: 5.9g
Source: SELF - October 2004
Date: June 7, 2008