Cocoa-Banana Cake

Recipe from

Nutritional Information

Calories 318
Caloriesfromfat 12 %
Fat 4.3 g
Satfat 1.2 g
Monofat 1.3 g
Polyfat 1.3 g
Protein 5.4 g
Carbohydrate 64 g
Fiber 0.6 g
Cholesterol 37 mg
Iron 1.7 mg
Sodium 287 mg
Calcium 77 mg

Ingredients

Cake:
2/3 cup fat-free fruit purée (such as Sunsweet Lighter Bake)
1/2 cup water
1/2 cup low-fat buttermilk
2 tablespoons vegetable oil
2 teaspoons instant coffee granules
1/4 teaspoon banana extract
2 large egg yolks
1 cup all-purpose flour
1 1/2 cups granulated sugar, divided
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 large egg whites
Cooking spray
Icing:
1 cup powdered sugar
2 tablespoons fat-free milk
1/8 teaspoon banana extract (optional)
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 cup sliced banana
1/8 teaspoon unsweetened cocoa (optional)

Preparation

Preheat oven to 350°.

To prepare cake, combine the first 7 ingredients; stir well with a whisk. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1 cup granulated sugar, and next 4 ingredients (1 cup granulated sugar through salt) in a large bowl. Add buttermilk mixture to flour mixture, stirring just until blended.

Beat egg whites with a mixer at high speed until soft peaks form. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold the beaten egg whites into batter; pour batter into a 13 x 9-inch baking pan coated with cooking spray.

Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.

To prepare the icing, combine powdered sugar, fat-free milk, and 1/8 teaspoon banana extract (if desired). Fold in the whipped topping. Spread icing over cake; cover and chill at least 1 hour. Top with banana slices, and sprinkle with cocoa, if desired.

Note:

October 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note