Directions (continued)

• about 2 minutes. Add egg yolks; mix well. In a small bowl, beat the
• bananas, sour cream, applesauce and vanilla until blended. Combine
• the flour, baking powder, salt and baking soda; add to the butter
• mixture alternately with banana mixture. In a microwave, melt
• chocolate chips and remaining butter; stir until smooth. Cool
• slightly; stir in water.
• Beat egg whites on medium speed until soft peaks form. Gradually beat
• in remaining sugar, 1 tablespoon at a time, on high until stiff
• glossy peaks form and sugar is dissolved. Fold into batter. Fold in
• walnuts.
• Coat a 10-in. fluted tube pan with cooking spray and sprinkle with
• flour; add a third of the cake batter. Drizzle with half of the
• chocolate mixture. Repeat layers; top with remaining batter. Bake at
• 350° for 40-45 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes before removing from pan
• to a wire rack to cool completely.
• For drizzle, in a small heavy saucepan, melt butter until lightly
• browned. Remove from the heat; stir in the confectioners' sugar,
• vanilla and enough milk to achieve desired consistency. Drizzle over
• cake. Yield: 16 servings.