Yield: 16 Servings
|1 cup||Whole-wheat flour|
|1 cup||All-purpose flour; unbleached|
|½ cup||Cocoa powder|
|2 teaspoons||Baking soda|
|¼ teaspoon||Salt; optional|
|1½ cup||Banana; very ripe, mashed (about 3 large)|
|½ cup||Buttermilk; nonfat|
|1½ teaspoon||Vanilla extract|
|1½ cup||Confectioner's sugar|
|1 tablespoon||Cocoa powder; plus|
|1½ teaspoon||Cocoa powder|
|3 tablespoons||Skim milk|
|1 teaspoon||Vanilla extract|
|¼ cup||Chopped walnuts; plus|
|2 tablespoons||Chopped walnuts; optional|
Date: Sat, 16 Mar 1996 10:51:24 -0800 From: Reggie Dwork <reggie@...> Recipe By: Fat-Free Baking, Sandra Woodruff 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 microwa e 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.
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