Banana chocolate pudding cake

6 servings

Ingredients

Quantity Ingredient
¾ cup Cake flour
⅓ cup Nonfat dry milk powder
1 Env. (4 svgs) low cal chocolate pudding mix
1 teaspoon Baking powder
4 Eggs, separated
1 tablespoon Lemon juice
2 tablespoons Sugar
½ cup Evap skim milk
½ teaspoon Vanilla
1 dash Salt
½ cup Thawed cool whip (or use my mock cool whip recipe)
2 mediums Bananas

Directions

From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo Exchanges: ½ protein, ½ bread, ½ fruit, ½ 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 ¼ 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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