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Banana Chocolate Pudding Cake

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60 minutes Prep: 30 minutes Cook: 30 minutes

148 calories per serving view nutrition facts

Ingredients

3/4	cup	cake flour
1/3	cup	milk, skim, (non fat) powder
1	env	pudding mix, instant	low cal chocolate
1	teaspoon	baking powder
4	large	eggs	separated
1	tablespoon	lemon juice
2	tablespoons	sugar
1/2	cup	milk, skim, evaporated
1/2	teaspoon	vanilla extract
1	dash	salt
1/2	cup	whipped topping, prepared	thawed
2	medium	bananas

Directions

1. Preheat oven to 350. Line bottom of 8x8x2 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.

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