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Banana-Chocolate Pudding Cake




Source of Recipe


Internet


List of Ingredients




3/4 cup cake flour
1/3 cup Nonfat dry milk powder
1 envelope (4 servings) low-cal chocolate pudding mix
1 teaspoon baking powder
4 eggs, separated
1 tablespoon lemon juice
2 tablespoons sugar
1/2 cup evaporated skim milk
1/2 teaspoon vanilla
Dash salt
1/2 cup thawed Cool Whip
2 medium bananas



Recipe



Preheat oven to 350 degrees. Line bottom of 8 x 8 x 2-inch pan with wax paper, spray sides with Pam.

Sift together flour, dry milk, pudding mix, and baking powder; set aside.

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 at medium speed until mixture is combined.

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

Pour batter in baking pan. Bake 25 to 30 minutes or until cake tester comes out clean. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.

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.