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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
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 |
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) |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.
5. 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.
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