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
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.
Makes 16 servings.