Ingredients:
3 tablespoons margarine or 3 tablespoons butter
1/3 cup granulated sugar
1 eggs
1 large ripe bananas, mashed
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 cup low-fat yogurt
3 tablespoons margarine or 3 tablespoons butter
3/4 cup brown sugar
1 eggs
3 tablespoons cocoa
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup low-fat yogurt
1 1/2 cups 5% fat ricotta cheese
3/4 cup icing sugar
1/4 cup cocoa
1 bananas, sliced thinly
Directions:
Preheat oven to 350F F (180? C and spray 2 8-inch round cake pans with vegetable spray.
Banana Cake: Combine margarine and sugar in large bowl or food processor; mix until smooth. Add egg, banana and vanilla; mix until well-combined. In small bowl, stir together flour and baking soda; add flour mixture to banana mixture alternately with yogurt and mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
Chocolate Fudge Cake: Combine margarine, sugar and egg in large bowl; mix until well combined (mixture may look curdled). In small bowl, stir together cocoa, flour, baking soda and baking powder; add to the batter alternately with the yogurt. Mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
Frosting: Put ricotta cheese, icing sugar and cocoa in food processor; process until smooth, or beat with electric mixer.
Assembly: Put banana cake on serving plate; top with one-quarter of the frosting. Place banana slices over top. Put chocolate cake on top and use remaining frosting to frost sides and top.
Servings: Serve
Time preparation: 15 min.
Time total: 35 min.