Banana Chocolate Pudding Cake – Eat With Your Eyes


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

  1. Preheat oven to 35
  2. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam.
  3. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside.
  4. 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.
  5. 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.
  6. Pour batter in baking pan.
  7. Bake 25-30 minutes til cake tester comes out clean.
  8. Let cake cool 5 minutes.
  9. Remove from pan. Set on wire rack to cool.
  10. 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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