Banana Chocolate Pudding Cake Recipe

Chocolate Cake Recipes

Banana Chocolate Pudding Cake

Ingredients

• 3/4 cups Cake flour
• 1/3 cups Nonfat dry milk powder
• 1 Env.
  (4 svgs) low cal -chocolate pudding mix 1 teaspoons Baking powder
• 4 Eggs, separated
• 1 tablespoons Lemon juice
• 2 tablespoons Sugar
• 1/2 cups Evap skim milk
• 1/2 teaspoons Vanilla
• 1 ds Salt
• 1/2 cups 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.