Banana Chocolate Pudding Cake

Banana Chocolate Pudding Cake

Banana Chocolate Pudding Cake

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   14 Points
Cuisine
  • dessert
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Ingredients
  • 1 teaspoon baking powder
  • 2 mediums Bananas
  • 3/4 cup Cake flour
  • 1 env (4 svgs) low cal chocolate pudding mix
  • 4 Eggs, separated
  • 1 tablespoon Lemon juice
  • 1/2 cup Thawed cool whip (or use my mock cool whip recipe)
  • cup Nonfat dry milk powder
  • 1 dsh Salt
  • 1/2 cup Evap skim milk
  • 1 cup sugar
  • 1 teaspoon vanilla
Instructions

Preheat oven to 35

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 til mixture is combined.

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.

Pour batter in baking pan.

Bake 25-30 minutes til 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.

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