| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 1/2 | c | Cocoa |
| 1/4 | c | Cornstarch |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/4 | c | Sugar |
| 1/2 | c | Water |
| 3 | Egg whites | |
| 1/2 | c | Light or dark corn syrup |
| 1 | c | Mashed ripe bananas (about 2 medium) |
| 6 | Ripe; medium bananas, sliced | |
| Chocolate sauce (recipe follows) | ||
| Whipped topping (optional; recipe follows) | ||
| 12 | Maraschino cherries (optional) |
INSTRUCTIONS
Heat oven to 350 degrees. Spray 13x9x2-inch baking pan with vegetable cooking spray. In large bowl, stir together flour, cocoa, cornstarch, baking powder, baking soda and salt. In medium bowl, with wire whisk, stir sugar and water. Add egg whites and corn syrup; beat with whisk until blended. Gradually add liquid mixture to flour mixture, stirring with whisk until smooth. Stir in mashed banana. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut cake into 12 squares; slice each square in half horizontally. Place sliced bananas between cake layers. Top each piece with 1 tablespoon Chocolate Sauce. Garnish with whipped topping and cherry, if desired. Makes 12 servings. Recipe by: BestRecipes (April, 1993) Posted to MC-Recipe Digest V1 #894 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 09, 1997
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