Banana Chocolate Pudding Cake

3/4 cup cake flour 
1/3 cup nonfat dry milk powder 
1 envelope  low cal chocolate pudding mix
1 teaspoon baking powder 
4 eggs, separated 
1 tablespoon lemon juice 
2 tablespoons sugar 
1/2 cup evaporated skim milk 
1/2 teaspoon vanilla 
1 dash salt 
1/2 cup cool whip 
2 medium bananas 

Preheat oven to 350. 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 at  med-high till mixture is combined.
In separate bowl, using clean beaters, 
beat egg whites with salt till 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 till cake tester comes out clean.
Let cake cool 5 minutes. Remove from pan. 
Set on wire rack to cool.
Once the cake is cooled  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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