Banana Chocolate Pudding Cake

Servings: 6
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 8×8x2 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.