Banana Chocolate Pudding Cake

Recipe Ingredients

3/4 cup	46g / 1.6oz	Cake flour
1/3 cup	78ml	Nonfat dry milk powder
1		Chocolate pudding mix*
1 teaspoon	5ml	Baking powder
4		Eggs - separated
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Sugar
1/2 cup	118ml	Evap skim milk
1/2 teaspoon	2.5ml	Vanilla
1 pinch		Salt
1/2 cup	118ml	Cool Whip - thawed
2 cups	474ml	Bananas (medium)

Recipe Instructions

Preheat oven to 350F. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam. Onto wax paper, 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 a med-high 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 25-30 minutes 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.

Source:
Weight Watchers cookbook

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