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Chocolate-Banana Cake with Walnuts Recipe

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This recipe for Chocolate-Banana Cake with Walnuts, by , is from Rogualicious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Redding
Added: Friday, January 16, 2009

Category:
Category:

Ingredients:  
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 lowfat plain yogurt
2 egg whites
2 tsp vanilla extract
3/4 cup walnuts, chopped
Vegetable-oil cooking spray

Frosting:
1 cup 1-percent 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

Directions:
Directions:
Heat oven to 350. Mix flours, Splenda, cocoa and baking soda in a bowl. Add bananas, yogurt, egg whites, vanilla and 1/2 cup walnuts. Stir.

Coat a 9' x 13" cake pan with cooking spray; poor in batter. Bake about 35 minutes or until a knife inserted in center comes out clean. Cool.

Toast remaining 1/4 cup walnuts (6 min on cookie sheet in oven).

Frosting - Heat 1/4 cup milk in a medium saucepan over medium heat. Stir in Splenda, cocoa, cornstarch and remaining 3/4 cup milk; bring to low bowl, stirring until thick. Remove from heat; add butter and vanilla; cool slightly. Frost cake and garnish with toasted walnuts.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
TBD
Personal Notes:
Personal Notes:
158 calories per serving: 5.6g fat (1.4g saturated); 27.1 g carbs; 3.9 g fiber; 5.4 g protein.

I got this recipe from Self Magazine (Chef Consultant: Lyle Bolyard, Pittsburgh). My friend and my sister have both tried it and loved it. Comes out a very dense cake (not light and fluffy like you'd expect from a typical cake).

 

 

 

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