---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate-Banana Cake
  Categories: Cakes, Chocolate
       Yield: 1 servings
  
       6 tb Unsalted butter; softened
   1 1/2 c  Sugar; divided
       1    Egg yolk
       2 ts Vanilla
     1/2 c  Lowfat buttermilk
   1 3/4 c  Pureed ripe bananas
   1 3/4 c  Cake flour
     1/2 c  Cocoa
            =preferably dutch-process
       1 ts Baking powder
       1 ts Baking soda
     1/2 ts Salt
       3    Egg whites
       2 tb Powdered sugar
  
   Mix butter, 1-1/4 cups granulated sugar, egg yolk and
   vanilla together in bowl with electric mixer until light
   and fluffy. Add buttermilk and banana. Mix well. Sift
   together flour, cocoa, baking powder, baking soda and salt.
   Gradually add flour mixture to batter. Mix until very
   smooth.
   Beat egg whites in clean bowl until foamy. Gradually add
   remaining 1/4 cup granulated sugar and continue beating
   until whites are soft and moist, yet hold their peaks.
   Gently fold whites into batter.
   Transfer batter to greased and lightly floured 9″ square
   cake pan. Smooth surface with spatula.  Bake on center oven
   rack at 350 until wood pick inserted in center comes out
   clean, about 1 hour.  Let cool on rack at least 30 minutes.
    Shake powdered sugar through a fine sieve over cake before
   serving (it tastes best when served the day it’s baked).
   Note: because the batter is heavy, the cake bakes more
   quickly around the edges and is slightly lower in the
   center.
   Makes 8 servings. From The Los Angeles Times
  
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