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Title: Banana Chocolate Pudding Cake
Yield:6 servings
Category:Chocolate, Low-cal, Cakes/choc.
Rating:
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3/4 c Cake flour 2 tb Sugar
1/3 c Nonfat dry milk powder 1/2 c Evap skim milk
1 Env. (4 svgs) low cal 1/2 ts Vanilla
-chocolate pudding mix 1 ds Salt
1 ts Baking powder 1/2 c Thawed cool whip (or use my
4 Eggs, separated -mock cool whip recipe)
1 tb Lemon juice 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.

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