Flo Brakers Banana Yogurt Cake

Serving Size : 12
Ingredients

for prepare Flo Brakers Banana Yogurt Cake

:

Amount	Measure	Ingredient - Preparation Method
2	cups	all-purpose flour
1 1/2	cup	granulated sugar divided
3/4	teaspoons	baking powder
3/4	teaspoons	soda
1/4	teaspoon	salt
2/3	cups	plain low-fat yogurt
1/2	cup	mashed ripe banana
1/4	cup	vegetable oil
1	teaspoon	finely grated lemon peel
1	teaspoon	vanilla
3		egg whites
2	tablespoons	light corn syrup
2	tablespoons	water
1/4	cup	unsweetened cocoa powder

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; beat 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. Preheat oven to 350°F. Pour the batter evenly into a greased and floured 9- by 9- by 2-inch baking pan. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight. 4. For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth. Drizzle chocolate over cake in a Lacy design. Let stand about 30 minutes, until set. Serve with raspberries. Per serving: About 223 cal, 4 g pro, 41 g car, 6 g fat, 24% cal from fat, 1 mg chol, 168 mg sod, 1 g fiber.

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