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

Browse by ingredient

Instructions

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.