Chocolate-Banana Cake with Walnuts

• 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
• 1 cup lowfat milk
• 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

1. Preheat oven to 350F.
2. Combine flours, Splenda, cocoa, and baking soda.
3. Add bananas, yogurt, egg whites, vanilla, and 1/2 cup walnuts.
4. Stir.
5. Coat a 9" x 13" cake pan with cooking spray.
6. Pour batter into pan, spreading evenly.
7. Bake about 35 minutes.
8. Cool.
9. Raise oven to 375F.
10. Toast remaining 1/4 cup walnuts 6 minutes.
11. To make frosting, pour 1/4 cup milk into a medium saucepan over medium heat.
12. Stir in Splenda, cocoa, and cornstarch.
13. Slowly add remaining 3/4 cup milk and bring to a low boil, stirring continuously until thick.
14. Remove from heat and stir in butter and vanilla.
15. Cool and spread over cake.
16. Sprinkle walnuts over cake.

flour, flour, splenda sugar, cocoa, baking soda, overly ripe bananas, yogurt, egg whites, vanilla, walnuts, vegetableoil cooking spray, milk, splenda sugar, cocoa, cornstarch, butter, vanilla

Taken from www.epicurious.com/recipes/food/views/chocolate-banana-cake-with-walnuts-230815 (may not work)