PASSOVER CHOCOLATE BANANA CAKE A LA HERSHEY

6 eggs, separated
2/3 cup plus 1/4 cup sugar, divided
1/2 cup potato starch
1/4 cup Hershey’s cocoa
1 cup mashed banana
1/2 cup sliced almonds

Heat oven to 350F. Lightly grease 13x9x2 inch baking pan. In small mixer bowl, beat egg yolks with 2/3 cup sugar until thick and light in color. Combine potato starch and cocoa; gradually add to egg mixture, beating until well blended. Stir in bananas. In a larger mixer bowl, beat egg whites until foamy. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. Stir about 1/2 cup beaten egg whites into the cocoa mixture. Gently fold cocoa mixture into the remaining egg white mixture, blending well. Spoon batter into prepared pan. Sprinkle almonds over the top. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool in pan on wire rack. Cake will settle and pull away from edges of pan slightly during cooling. Cut into squares. Serve. Enjoy!