Yummy low-fat Banana Fudge Cake

[pilgrim719]

I just made this recipe from "Secrets of Fat-Free Cooking" by Sandra Woodruff yesterday and it is great! Neither DH nor I could believe it's so low in fat. It has a great crumb and texture for a scratch cake, better than many full-fat scratch cake recipes I've tried in the past. It's also very moist and flavorful, and easy to make. I cut the recipe in half and made it in an 8" round cake pan. I also omitted the walnuts from the glaze and instead added 2 Tbsp of chocolate chips, which melted in the microwave and made the glaze very rich and chocolatey (which is what I was hoping would happen because the cocoa powder in the glaze didn't seem like it made it chocolatey enough for me). I just couldn't believe there's no butter, oil, or shortening in this recipe and it still came out great. I can't wait to try other things from this cookbook. (Actually I'm making some corn muffins from it for dinner tonight, so now I'm looking more forward to trying them!)

Kari

Banana Fudge Cake

1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup cocoa powder
1 1/2 cups sugar
2 tsp baking soda
1/4 tsp salt (optional)
1 1/2 cups mashed very ripe banana (about 3 large bananas)
1/2 cup nonfat buttermilk
2 egg whites
1 1/2 tsp vanilla extract

Glaze:
1 1/2 cups confectioner's sugar
1 Tbsp plus 1 1/2 tsp cocoa powder
3 Tbsp skim milk
1 tsp vanilla extract
1/4 cup plus 2 Tbsp chopped walnuts (optional)

1. Combine the flours, cocoa, sugar, baking soda, and salt, if desired, and stir to mix well. Add the banana, buttermilk, egg whites, and vanilla, and stir to mix well.
2. Coat a 9x13" pan with nonstick spray. Spread the batter evenly in the pan. Bake at 350 for about 35 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake to room temperature.
3. To make the glaze, combine the glaze ingredients in a small bowl. If using a microwave oven, microwave the glaze, uncovered, at high power for 35 seconds, or until runny. If using a conventional stove top, transfer the glaze to a small saucepan and place over medium heat for 30 seconds, stirring constantly. Drizzle the glaze over the cake, and let harden before cutting into squares and serving.

Yield: 16 servings
Per serving: 197 cals, 0.9g fat, 2.5g fiber, 0mg cholesterol, 3.5g protein, 146mg sodium, 25mg calcium, 1.1mg iron, 165mg potassium

[Linda in MO]

Thanks for sharing. I'll definitely try this one. I bought some bananas yesterday and they're already turning brown! :rolleyes:

[maizeyoats]

so the cake wasn't at all rubbery? that's why I don't like lowfat cakes all that much. they are often rubbery

val
(typing from my parents' house)

[pilgrim719]

Hi Val-in-disguise :) Nope, the cake wasn't rubbery at all. Brad and I both thought it had a great texture and nice crumb for a scratch cake, low-fat or otherwise. Surprised me because it had no fat in the ingredients so I didn't have the greatest expectations, just wanted to experiment. Haven't tried it on Day 2 yet to see how it held up or changed overnight, but it was still good around 11:30 last night :D

Kari

[Shirley Panek]

This sounds delicious. I have some bananas that need to get used up fast. Although i just made the Died and Went to Heaven Cake, I may have to make this one (so as not to waste the bananas, of course! ;))

Thanks for posting.

[catharine]

Ooooooh...bananas. Many of you know about my household and bananas. I can't get enough banana recipes. This looks great. Thanks for sharing :)

[BlueMoose]

Thanks for the recipe...it looks really good!

[sally/oh]

I have bananas that are begging to be used and I didn't want to make banana bread. Thanks for an alternative.

[ErinM]

Thanks for the recipe, Kari!

I made this tonight to take to work tomorrow. The cake went together very fast, and, like Kari, I made 1/2 the recipe due to only have 1/2 the bananas. The cake went together very fast, but I was surprised that it still took 35 minutes to bake...I expected half the ingredients to take half as long. I used a round cake pan as well. After it was done, I cooled it a little and flipped it onto a plate. Made the entire glaze recipe because I couldn't help myself :D It looks soooo smooth on the cake!

Now, the big test will be what my new co-workers think tomorrow. I have been told that they will eat anything, so this is an excellent group of guinea pigs! I haven't tried it myself yet, but will tomorrow and give an update then!

[Mamasue]

Kari...didn't see this the first time around and will make a copy for the next batch of overripe bananas. Thanks! ;)

[Aninha]

Hi Kari
Thanks for the review! I have this book but haven't made tried many recipes yet, i will definitely try this one!
Btw, have you tried any other recipe from this book?
Thanks
Ana

[catbatty]

I am so excited! I have several of her books and haven't tried even ONE recipe from em yet. I am always kind of afraid to try low-fat cakes and stuff.... Thank you for telling us, Kari and also thanks much for typing it for us!!!!!!!! ~ Brenda :D

[pilgrim719]

You're all welcome for the recipe, I am glad to share anything I try with all of you since you're all so nice to share your recipes :) It's just that I usually end up trying recipes from this BB that people have reviewed dozens of times already. :rolleyes:

Erin, I hope this cake turned out well for you. I always worry that maybe I am the only one who will like a recipe, or maybe it was a fluke that mine turned out good and other people's attempts at the same recipe will flop.

Ana, I have only made 3 recipes so far from this cookbook. I made the German Chocolat eMuffins and thought they were good, not great but good. They had an excellent texture for a fat-free muffin, better texture than most low-fat ones I've tried before, you couldn't tell the difference between that and a regular muffin. The reason it wasn't "great" for me was because it didn't have a strong chocolate flavor, but it was a German chocolate muffin so I don't suppose it should have. It had a subtle chocolate taste and was good for breakfast or a snack. I also tried the Sweet Corn Muffins, which I may try again because I used molasses and the flavor of it overpowered any corn flavor. I think I'd make it with corn syrup instead next time. I'm planning to try the Very Cranberry Muffins soon, but haven't gotten around to it yet (see my candy thread :)).

Brenda, I know exaclty what you mean about trying low-fat stuff. I was not sure what the results would be for this cake, since there's no butter or oil in it. I couldn't believe how well it turned out! I just wanted to experiment, and this recipe didn't have a lot of expensive ingredients that would be wasted if it turned out lousy. :)

Kari

[PoppyJ]

Originally posted by pilgrim719
I also tried the Sweet Corn Muffins, which I may try again because I used molasses and the flavor of it overpowered any corn flavor. I think I'd make it with corn syrup instead next time. I'm planning to try the Very Cranberry Muffins soon, but haven't gotten around to it yet (see my candy thread :)).

Kari, thanks for posting the banana fudge cake recipe. I printed it out the second I read it. It sounds so good.

Can you please post the recipes for the Sweet Corn Muffins and the Cranberry Muffins? They both sound yummy! Do the corn muffins remind you of corn bread?

Thank you.

[ErinM]

Originally posted by pilgrim719


Erin, I hope this cake turned out well for you. I always worry that maybe I am the only one who will like a recipe, or maybe it was a fluke that mine turned out good and other people's attempts at the same recipe will flop.

Kari

Kari, it turned out GREAT!!! It was gone by 9:30 am, and many people wanted the recipe. I wasn't too thrilled with it on my end, but that's just me...turns out I don't really like chocolate and banana together, and I thought maybe I would. :o But for those people who do like the combination, that absolutely RAVED about the cake. Some were upset they didn't get any!

[pilgrim719]

Originally posted by PoppyJ


Can you please post the recipes for the Sweet Corn Muffins and the Cranberry Muffins? They both sound yummy! Do the corn muffins remind you of corn bread?

Thank you.

Here are both recipes for you. I haven't tried the cranberry muffins yet, but they sound very good and I plan to make them soon. The corn muffins weren't good to us when I made them, but that's because the molasses flavor was kind of overpowering and neither of us likes molasses. I think I will try them again with corn syrup instead, you'd be able to taste the cornmeal more that way, whereas you couldn't notice a corn bread type taste at all with the molasses.

Very Cranberry Muffins

1 cup quick cooking oats
3/4 cup skim milk
1-1/2 cups whole wheat flour
1 tablespoon baking powder
1/4 cup sugar
1 cup whole berry cranberry sauce
2 egg whites
1 tsp. vanilla extract
1/4 cup chopped walnuts (optional)

Combine oats and milk, adn set aside for 15 minutes.

Combine the flour, baking powder, and sugar, and stir to mix well. Add the oat mixture and the remaining ingredients, and stir just until the dry ingredients are moistened.

Coat muffing cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350º for about 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.

Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.

Per muffin:

Calories: 137
Fat: 0.7g
Protein: 4.2g
Cholesterol: 0mg
Sodium: 107mg
Fiber: 3.1g
Calcium: 44mg
Potassium: 125mg
Iron: 0.9mg

************************************************** *****

Sweet Corn Muffins
from "Secrets of Fat-Free Cooking", by Sandra Woodruff

1 1/4 cups whole wheat pastry flour OR unbleached flour
1 cup whole grain cornmeal
1 Tbsp baking powder
1/2 tsp baking soda
1 1/3 cups nonfat buttermilk
1/4 cup plus 2 Tbsp molasses OR sugarcane syrup
2 egg whites
1/2 cup chopped dates

1. Combine the flour, cornmeal, baking powder, and baking soda, and stir to mix well. Add the buttermilk, molasses, and egg whites, and stir just until the dry ingredients are moistened. Fold in the dates.
2. Coat muffin cups with nonstick spray, and fill 2/3 full with batter. Bake at 350 for about 15 minutes, or until a toothpick comes out clean.
3. Remove muffin tin from oven and allow to sit for 5 minutes before removing muffins.

Yield: 14 muffins
Per muffin: 116 cals, 0.7g fat, 60mg calcium, 0mg cholesterol, 2.8g fiber, 3.6g protein, 136mg sodium

[pilgrim719]

Originally posted by ErinM


Kari, it turned out GREAT!!! It was gone by 9:30 am, and many people wanted the recipe. I wasn't too thrilled with it on my end, but that's just me...turns out I don't really like chocolate and banana together, and I thought maybe I would. :o But for those people who do like the combination, that absolutely RAVED about the cake. Some were upset they didn't get any!

I'm so glad they all liked the cake! Sorry to hear you didn't, but hey you tried something new right? :) My mother just made this cake today and said both her and her DH liked it a lot, and she used some extra cream cheese frosting she had left from some cupcakes she made. She frosted 1/2 the cake with that and put the other 1/2 in the freezer. I never thought of trying cream cheese frosting on it, but I think I might sometime, maybe chocolate cream cheese frosting! :D

Thanks for the review of the cake, Erin! :)

Kari

[TerriS]

Thank you so much for posting these! I really can't wait to try the banana fudge cake - for our wedding cake we had a layer of banana cake with fudge frosting and it was so good. I've long wanted to replicate but never found a good light recipe. I wonder how this would work with Splenda...that would make it even lighter...hmmm.

And I'm very excited to try the sweet corn muffins, as I am still on a search for good light corn muffins that my husband will eat. Everything I've tried so far has come out either dry or dense and rock-like.

Thanks again!!!

[PoppyJ]

Thanks for posting the muffin recipes. They both look really good. I will let you know what I think when I try them.

[JJ40]

The banana fudge cake recipe sounds yummy...do you think it could be converted into muffins??

Julie

[greysangel]

Not to hijack this thread, but I just got my new Penzey's Catalog. Did y'all see the layered banana cake with chocolate frosting? YUMMMMMMMMMMMMMMMMMMMMMMY! :cool: :cool: :cool: Definitely not light though :D

J

[valchemist]

I saw that too. Even DH (a non sweet eater) thought it looked great. What do you think about the fact that it has coffee? I am not sure about how coffee would go with the banana and chocolate combo.

[greysangel]

I'm not sure. Was the coffee just in the frosting? It could be an "enhancer" to the chocolate like the died and went to heaven cake. If it's in the cake, then I think it would be kind of strange :D Anyhoo I'm already committed to the Moosewood one this weekend. Because DH is not a huge chocolate fan, I'm going to do an orange glaze for it instead of the mocha.

YUM YUM.

J

[valchemist]

actually, I can't recall if the coffee was in the cake or the frosting. I was thinking that it could be an enhancer, but I wasn't sure.

[Terrytx]

I made the Banana Fudge Cake yesterday and have a question for those who have tried it. Did your cake rise right? Mine hardly rose at all-it is maybe an inch thick. The taste is pretty good and the texture is okay. I wonder if using Splenda instead of sugar could have caused it? I have read all the threads and thought it would be okay to use it.

[pilgrim719]

I'm sorry the cake didn't turn out for you, Terry :( I made 1/2 the recipe in a 9" round pan and my cake rose nearly to the top of the pan, it was the same height as a normal cake would be. It may be the Splenda, did you use all Splenda and no sugar? I think sugar also helps give a cake volume, so maybe using all Splenda would result in a shorter cake. I'm sure someone else will have a better answer for you.

Kari

[Terrytx]

I'll try it again with sugar next time I have some ripe bananas. I did 1/2 recipe too.

[karole]

Hi--i made the banana fudge cake--liked it very much!!! thank you pilgrim.

[PamE]

I made the Banana Fudge Cake last night. Thanks for sharing! We are really enjoying it. I made the full recipe, and it rose nicely for me. I used an electric mixer and beat it for about 2 minutes.

Thanks for sharing the other recipes, too. I need to go find this book now. It sounds great! :D

[Aninha]

I need to go find this book now. It sounds great! :D

I already have this book, but I saw it on Barnes and Nobles last weekend at the sale section for less than 6 dollars! (something around 5,96 I guess)
Aninha!

[PamE]

Super! Thanks for the tip. I'll go check out B&N then. :)

[Vicanddi]

I used my very ripe bananas to make this cake. I found the frosting to be a little sweet for my taste. I would prefer it with a simple dusting of powdered sugar. My family, on the other hand, loved it as is. This will be a repeater, as it is a great way to use very ripe bananas.

[MiMo]

This cake is sooooooooo good (and it was so simple to make, too). I made it over the weekend, and I'm wondering why I waited so long to make it. I used four ripe bananas and one whole egg instead of two egg whites. I love how the frosting hardens on top, too. Oh, gosh, can I just say again how good this was? I made the whole 9x13 cake and it was devoured by me and BF in two days. (We've been doing a lot of cardio recently so we don't feel too guilty for being such pigs.)

Thanks for posting this, pilgrim719. FINALLY I don't have to make banana bread or muffins every time I have ripe bananas from here on. I will definitely be making this again soon (and I don't bake very often).

[claire797]

I'm skeptical!

But if Kari says this is good, then I have to try it. Did anyone use Dutch Process cocoa or is everyone using regular Hershey's?

[Vicanddi]

I used what I had on hand, which was Hershey's. Turned out fine. The frosting is rather sweet, at least my family and I thought so. If I were to make it again, I would just dust powdered sugar over the cake, and not frost it.

[claire797]

Originally posted by Vicanddi
I used what I had on hand, which was Hershey's. Turned out fine. The frosting is rather sweet, at least my family and I thought so. If I were to make it again, I would just dust powdered sugar over the cake, and not frost it.

I'm out of Hershey's regular and Dutch process, so I'm going to base what I buy on what I need for this cake :).

Also, I'll probably skip the glaze and use this recipe instead.

Chocolate Cream Cheese Frosting

1 package sugar-free instant chocolate pudding mix
1 3/4 2% cups milk
1 8 oz package reduced-fat cream cheese
1 8 oz container frozen light whipped topping, thawed

1. In a medium bowl, combine pudding mix and milk.
2. Mix well and let stand until thickened.
3. In a large bowl, beat cream cheese until smooth.
4. Add pudding and mix well.
5. Finally, fold in whipped topping.
6. Makes 1 frosting for 1 cake.

[MiMo]

I'll be honest with you all...I think the reason I liked this cake so much was because of the frosting. I think the frosting sweetness is necessary because the cake isn't all that sweet...even with 1-1/2 cups of sugar in the batter. I don't think a dusting of powdered sugar would do it for me, yet I think cream cheese frosting would make it too heavy. That's just my opinion.

I used Penzey's natural cocoa...not Dutch process.

[claire797]

Originally posted by MiMo
I'll be honest with you all...I think the reason I liked this cake so much was because of the frosting. I think the frosting sweetness is necessary because the cake isn't all that sweet...even with 1-1/2 cups of sugar in the batter. I don't think a dusting of powdered sugar would do it for me, yet I think cream cheese frosting would make it too heavy. That's just my opinion.

I used Penzey's natural cocoa...not Dutch process.

Mimo -- thanks. That's what I was wondering. I thought the cream cheese frosting might be too heavy or fluffy.

Maybe I'll stick with the glaze. I don't often find things too sweet ;).

[Vicanddi]

I didn't like the frosting at all, neither did my mom. Maybe I'm just the odd man out again. :D

The cream cheese frosting sounds good, though, and I think it would work with the cake. Maybe Claire can pass some around and we can all vote on it! :D

Let us know how it turns out, Claire, however you decide to make it.

[MiMo]

I thought the frosting (I should probably say glaze) worked because I was looking for a "snack" cake, not a frosted cake. This recipe is nothing fancy and I wasn't expecting anything more than a yummy snack cake. All of my other cake recipes are more for special occasions, not to use up my overripe bananas sitting on my counter. That's really the reason I made this cake over the weekend. And it happened to be a winner in my household. :)

I'll shut up now. I just wanted to say I thought this cake was great...and so did my boyfriend.

[pilgrim719]

Wow, looks like I missed a lot of activity on this old thread this morning! I'm glad you're all enjoying this recipe, however you choose to make it. :) I haven't had it in a long time, so I don't remember the cake well enough to say whether the cream cheese frosting Anna posted is too heavy for this cake or not. I remember I really liked the glaze on it the way I made it, which was to replace the walnuts with chocolate chips. The chips melted into the glaze and made it rich and chocolatey. I can't comment on the original glaze recipe, but I can imagine it may have tasted sweeter without the chocolate chips in it. It's nice to hear others' variations on this recipe, you never know what will work until you try it I guess! :)

Kari

[claire797]

Wow! This is really good cake! It's moist, doesn't have an weird fat free texture, and has a deep banana and chocolate flavor. The glaze is very good too. In fact, the glaze is my favorite part.

Here are the changes I made -- I think they're the same as Kari's (except for the glaze).

1) Halved the recipe and baked in 8x8 pan for about 28 minutes
2) Halved the glaze recipe and substituted buttermilk for the skim milk. This really added some depth to the flavor and didn't add any fat.
3) Before I boiled the glaze in the microwave, I added 1 ounce of semi-sweet chocolate chips. This brings the fat content of each piece of cake up to a little over 1 gram since the melted chips add 8 grams of fat to the total recipe and my cake made 8 servings.

The whole cake weighed about 25 ounces so I calculated the cake at 72 calories per ounce. 1 serving is a 3 ounce slice. Here's a picture.

http://www.ginsberg.com/anna/bananafudgecake1.jpg

[MiMo]

Why did everybody halve this recipe? :confused: It's only adding to the guilt I have for eating half of the 9x13 cake in two days (my BF ate the other half). I'm actually heading out to the store tonight and will be buying the ripest bananas they have so I can make this again sometime on Sunday or early next week.

Glad you liked it Claire...it's hard to believe that a cake with no oil or butter could taste so good, isn't it?

Kari, share some more tasty low-fat cake recipes soon. :)

[pilgrim719]

I halved the recipe because there's only me and DH here to eat desserts, so rather than make the whole recipe and risk throwing it away if we don't want to eat it all, I usually cut most recipes in half. If we love it, I can just make it again soon. :)

I promise to share any good low-fat cake recipes I try. I will use DH and myself as guinea pigs to try the other recipes from this cookbook, doubt he'll complain too much! ;)

Anna, I'm glad the cake turned out well for you! I used chocolate chips in the glaze also, and loved the glaze, and I'm not normally much of a glaze/frosting person.

Kari

[claire797]

Kari,
I am a glaze/frosting person and I thought it was great.

Mimo,
Don't feeel guilty about eating half the cake so quickly. It's very tempting. Next time you could try cutting a few pieces then throwing the rest in the freezer so that it won't be so tempting.

This is one big problem I have with low-fat/no-fat dessert. Because I perceive them as "innocent", I find myself cutting little bits here and there to sample. The lack of fat or my wanting to just "make sure" the cake (cookie) really tastes good keeps me going back for more. One bite leads to another and then the whole thing is almost gone. I don't have this problem with super-rich-fatty desserts like The Farm brownies. It's easier to eat a tiny piece and be satiated.

[MiMo]

Originally posted by claire797

Mimo,
Next time you could try cutting a few pieces then throwing the rest in the freezer so that it won't be so tempting.

You're kidding, right? I'd rather eat it all up and get it out of sight instead of knowing it was sitting in the freezer waiting for me to eat it at 3:00 in the morning. I've been doing a lot of that recently....not good.

Originally posted by claire797

This is one big problem I have with low-fat/no-fat dessert. Because I perceive them as "innocent", I find myself cutting little bits here and there to sample.

Yup, that's what happened...we kept cutting little bits here and there and then....POOF!...it magically disappeared.


Um, I didn't realize your name was Anna. Sorry for continually calling you Claire!!!:o

[BeachBum]

I made this cake yesterday with disappointing results. I'm not sure if my expectations were just too high or if I messed up the recipe or if it just didn't suit our tastes :confused: :confused:

I'm glad everyone else enjoyed it! but I just wanted to post my thoughts for future reference.

[sherri]

I finally got around to making this cake....yum! Of course, per DH request we had vanilla frozen yogurt with it...a nice addition.

[Jessica]

I had some friends over for dinner and I served this cake for dessert. They liked it so much I insisted they take a couple pieces home, and my DH liked it, too.

The glaze is a little sweet and I may try the chocolate-chip trick next time. I also thought the banana flavor was stronger than the chocolate and I might add a little rum or something next time to bring out the chocolate.

But...YUM!

[jjsooner73]

Yum! I made this tonight and dbf and I loved it. He had 2 pieces. He was impressed that it was low fat.

I used LF Buttermilk in the cake and 2% milk for the glaze. I probably used closer to 2 cups of bananas. I substituted pecans for the walnuts in the glaze.

This is a definite repeater!!

[sherri]

Dug up this old thread since I discovered the cake recipe buried in my pile. This was a yummy cake. If you like the flavor of banana and chocolate, you will enjoy this tasty cake. Definitely one of the better "lighter" cakes I have made.

[PoppyJ]

I finally made this and just loved it! The cake was moist and has a nice chocolate/banana flavor. It did not taste low fat at all. It even tasted better the next day. I loved the glaze and did not make a single change (with exception of leaving out the nuts). This is where all my ripe bananas are now going.:D

[Misconduct]

Made it last week and making again this afternoon, DH loved it, big "Yummy", and he did not think it tasted "low fat". I left out the glaze and dusted it with powdered sugar. Easy pleasing recipe to use up bananas.

[klrickrode]

I made this tonight for dessert and both DH and I loved it! I didn't use the walnuts in the glaze and considered adding choc. chips instead, but it tasted good enough without. This will be a definite repeater in my house. :)

[LLR]

I made this cake yesterday and we loved it! For a low-fat cake it sure is a winner, deep flavor, and we thought it was very rich. I halved the recipe, baked it in a 9" round cake pan and used the full recipe of the frosting minus the nuts and added the chocolate chips as mentioned, a good staple recipe to fool our diets. A definite keeper at our house, also would have no problem making this for company with coffee.

[annagins]

Originally posted by LLR
I made this cake yesterday and we loved it! For a low-fat cake it sure is a winner, deep flavor, and we thought it was very rich. I halved the recipe, baked it in a 9" round cake pan and used the full recipe of the frosting minus the nuts and added the chocolate chips as mentioned, a good staple recipe to fool our diets. A definite keeper at our house, also would have no problem making this for company with coffee.

Glad you liked it too! This cake was very good for such a low fat cake. I especially loved the frosting.

[pilgrim719]

Wow, I'm always happily surprised to see this thread get bumped up and that so many people are still enjoying this recipe almost 2 years after I first posted it. I guess I never thought a thread with the words "low-fat cake" in the title would go over so well. :rolleyes: :p I'm glad you all are finding it as tasty as I did! :)

Kari

[LLR]

I love this site and I use it's vast resources everytime I am looking for something to make, yesterday I had some ripe bananas to use up so I did a search of "banana" and read through the posts and came across the great comments about this recipe so I had to try it and I am glad I did, we love chocolate and banana together so I thought it would be a winner and the posts and remarks also help to pick out recipes to try. Thanks for sharing it!