Healthy bonus: 1/2 serving of fruit per slice, potassium from bananas, iron from walnuts

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

Frosting

　　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

　　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.

Nutrition Per Serving

　　5.4 g fat (1.3 g saturated fat)

　　26.1 g carbohydrates

　　5.9 g protein

　　3.8 g fiber

　　#### Nutritional analysis provided by Self