CHOCOLATE BANANA FUDGE CAKE
The Bergen Record

3 cups all-purpose flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 ripe bananas, peeled and mashed (about 1 cup)
3 cups sugar
1 teaspoon vanilla extract
2 ounces unsweetened chocolate
1/2 cup butter or margarine, melted
2 whole eggs
3 egg whites
1/2 cup buttermilk

Heat oven to 350 degrees. Spray a 10-inch tube pan (at least 10-cup capacity) with non-stick cooking spray. Dust lightly with flour, tapping out excess. Set aside.

In a bowl, combine flour, cocoa, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer, beat bananas until liquefied. Beat in sugar until dissolved. Add vanilla. In a microwave-safe bowl, melt chocolate for 1 minute on high (100 percent) power. Beat melted chocolate and margarine into banana mixture. Beat in whole eggs and egg whites one at a time.

Add half the flour mixture to the banana mixture alternately with the buttermilk. Beat on low speed. Add remaining flour mixture and buttermilk and beat on low speed. Increase speed to high and beat for 30 seconds or until no white streaks of flour remain. Pour the batter into the prepared pan. Bake for 1 1/2 hours or until a pick inserted in the center of the cake comes out clean. Cool 20 minutes in the pan, then invert on a serving platter and allow to cool completely. Dust lightly with powdered sugar, if desired. Slice thinly to serve.

Servings: 16.

Per serving: 361 calories; 8.8 grams fat (21 percent of calories from fat); 5 grams protein; 68 grams carbohydrate; 2.3 grams dietary fiber; 27 milligrams cholesterol; 226 milligrams sodium.