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  Recipe Home » Deserts » Banana Chocolate Pudding Cake
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  Banana Chocolate Pudding Cake
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 199
Ingredients:
3/4 cup Cake flour
1/3 cup Nonfat dry milk powder
1 Env. (4 svgs) low cal chocolate pudding mix
1 tsp Baking powder
4 Eggs, separated
1 tbsp Lemon juice
2 tbsp Sugar
1/2 cup Evap skim milk
1/2 tsp Vanilla
1 dash Salt
1/2 cup Thawed cool whip (or use my mock cool whip recipe)
2 medium Bananas
Instructions:
From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING
echo Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt.
calories, per serving. Designed for Week 4 or later.

1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray
sides with Pam.

2. Onto wax paper, sift together flour, dry milk, pudding mix, and
baking powder; set aside.

3. In large mixing bowl, combine egg yolks and sugar; using electric
mixer, beat 2 minutes. Alternating ingredients, gradually beat in
pudding mixture and milk; add vanilla. Beat a med-high til mixture is
combined.

4. In separate bowl, using clean beaters, beat egg whites with salt
til stiff peaks form. Gently stir 1/4 of beaten egg whites into
batter; carefully fold in remaining egg whites.

5. Pour batter in baking pan. Bake 25-30 minutes til cake tester
comes out clean.

6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.

7. Remove wax paper from cooled cake; transfer cake to serving
platter and spread top with Cool Whip. Peel and slice bananas;
transfer slices to small bowl, add lemon juice, and toss gently.
Decoratively arrange banana slices over whipped topping. To serve,
cut cake into 8 equal pieces.
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