Preheat oven to 350°
3 egg whites
2 egg yolks
1 cup milk, fat free
2 teaspoons vanilla
1 cup peanut butter, chunky
1 1/2 cup Splenda
3/4 cup cocoa powder
1 cup whole wheat flour
1 teaspoon baking powder
1 cup walnuts, chopped
1 teaspoon salt
Mix wet ingredients together to dissolve Splenda. Add dry ingredients and mix well. Batter should be stiff. Spread batter in a 9 X 13 greased baking pan.
Bake for 20-25 minutes or until center is firm to the touch.