Banana Chocolate Pudding Cake

Title:
Banana Chocolate Pudding Cake

Yield:
6 Servings

Categories:
Chocolate,
Low-cal,
Cakes




Ingredients:





   3/4 c  Cake flour


   1/3 c  Nonfat dry milk powder


     1    Env. (4 svgs) low cal


          -chocolate pudding mix


     1 ts Baking powder


     4    Eggs, separated


     1 tb Lemon juice


     2 tb Sugar


   1/2 c  Evap skim milk


   1/2 ts Vanilla


     1 ds Salt


   1/2 c  Thawed cool whip (or use my


          -mock cool whip recipe)


     2 md Bananas






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini