Banana Fudge Cake

* Exported from MasterCook *

Banana Fudge Cake

Recipe By : Fat-Free Baking, Sandra Woodruff (Reggie Dwork)
Serving Size : 16 Preparation Time :0:00
Categories : Bananas Cakes & Frostings
Low Fat Tried And True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Whole-Wheat Flour
1 C All-Purpose Flour -- Unbleached
1/2 C Cocoa - Hershey Low Fat
1 1/2 C Sugar
2 Tsp Baking Soda
1/4 Tsp Salt -- Optional
1 1/2 C Banana -- Very Ripe, Mash,3 lg
1/2 C Buttermilk -- Nonfat
2 Egg Whites
1 1/2 Tsp Vanilla Extract
Glaze:
1 1/2 C Confectioner's Sugar
1 Tbsp Cocoa - Hershey Low Fat -- Plus
1 1/2 Tsp Cocoa - Hershey Low Fat
3 Tbsp Skim Milk
1 Tsp Vanilla Extract
1/4 C Chopped Walnuts -- Plus
2 Tbsp Chopped Walnuts -- Optional

Combine the flours, cocoa, sugar, baking soda, and salt, if desired,
and stir to mix well. Add the banana, buttermilk, egg whites,a nd
vanilla extract, and stir to mix well.

Coat a 9 x 13" pan with nonstick cooking spray. Spread the batter
evenly in the pan. Bake at 350 deg F for about 35 min., or just until
a wooden toothpick inserted in the center of the cake comes out clean.
Cool the cake to room temp.

To make the glaze, combine the glaze ingredients in a small bowl. If
using a microwave oven, microwave the glaze, uncovered, at high power
for 35 seconds, or until runny. If using a conventional stove top,
transfer the glaze to a small saucepan and place over medium heat for
30 seconds, stirring constantly. Drizzle the glaze over the cake, and
let harden before cutting into squares and serving.

This is quick and really excellent tasting.

Entered into MasterCook by Reggie Dwork reggie@reggie.com




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NOTES : According to book:
Cal 197
fat 0.9g
Chol 0mg
Fiber 2.5g
Pro 3.5g
Sodium 146mg