Banana Yogurt Cake

• 2 cups flour
• 1 cup sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup plain lowfat yogurt
• 1/2 cup banana mashed ripe
• 1/4 cup cooking oil
• 1 teaspoon lemon peel finely shredded
• 1 teaspoon vanilla
• 3 egg whites
• 3/4 cup sugar
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 1/4 cup unsweetened cocoa

1. In a large mixing bowl stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside. In a medium bowl stir together yogurt, banana, oil, lemon peel, and vanilla; set aside.
2. In a small mixer bowl beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar, beating on high speed until stiff peaks form. Stir yogurt-banana mixture into flour mixture until moistened. Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
3. Pour into 9 x 9 x 2 inch greased and floured pan. Bake in 350 degree oven for 40 to 45 minutes. Cool cake for 10 minutes in pan. This cake slices better when held overnight.
4. Stir together corn syrup and water; add cocoa, stirring until smooth. Drizzle chocolate over cake in a lacy design. Serve with raspberries.

flour, sugar, baking powder, baking soda, salt, yogurt, banana mashed, cooking oil, lemon, vanilla, egg whites, sugar, light corn syrup, water, unsweetened cocoa

Taken from www.yummly.com/recipe/Banana-Yogurt-Cake-1648401 (may not work)