Chocolate Hawaiian Dessert Cake

Chocolate Hawaiian Dessert Cake

It's no surprise that the favored honeymoon destination of men everywhere is those romantic islands where soft breezes blow and you can enjoy so much good food. This dessert is easy to fix but tastes as though hours of hard labor were required. My grandbabies gobbled it down as fast as they could!

Serves 12

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1/2 cup Granular Splenda
1 cup Carnation Nonfat Dry Milk Powder*
3/4 cup Kraft fat-free mayonnaise
1 3/4 cups water*
1 1/2 teaspoons vanilla extract
1 (4-serving) package JELL-O sugar-free instant chocolate pudding mix
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
1 cup (1 medium) finely diced banana
1 teaspoon coconut extract
1/2 cup Cool Whip Lite
3 tablespoons (3/4 ounce) chopped pecans
2 tablespoons flaked coconut


Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine flour, cocoa, baking soda, Splenda, and 1/3 cup dry milk powder. Add mayonnaise, 1 cup water, and vanilla extract. Mix well to combine. Spread mixture into prepared cake pan. Bake 20 to 24 minutes or until a toothpick inserted in center comes out clean. Do not overbake. Place cake pan on a wire rack and allow to cool 30 minutes. In a medium bowl, combine dry pudding mix, remaining 2/3 cup dry milk powder, remaining 3/4 cup water, and undrained pineapple. Mix well, using a wire whisk. Stir in bananas. Add coconut extract and Cool Whip Lite. Mix gently to combine. Spread pudding mixture evenly over cooled cake. Sprinkle pecans and coconut evenly over top. Refrigerate at least 30 minutes. Cut into 12 servings. Refrigerate leftovers.

Each serving equals:
HE: 2/3 Bread, 1/4 Skim Milk, 1/4 Fat, 1/2 Slider, 6 Optional Calories
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150 Calories, 2gm Fat, 4gm Protein,
29gm Carbohydrate, 356mg Sodium, 2gm Fiber
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DIABETIC: 1 1/2 Starch, 1/2 Fruit

"Cooking Healthy With a Man in Mind, pg. 270"