Banana fudge cake

 
                             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