Low-cal Banana Chocolate Pudding Cake Recipe

Low-cal 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
2 md Bananas

Low-cal Banana Chocolate Pudding Cake Directions

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. Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories, per serving.
Designed for Week 4 or later.