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Banana Chocolate Pudding Cake

 

61

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Low Sodium
 

Ingredients

¾ cup cake flour
cup milk, skim, (non fat) powder
1 env instant pudding mix
low cal chocolate
*
1 teaspoon baking powder
4 large eggs
separated
1 tablespoon lemon juice
2 tablespoons sugar
½ cup milk, skim, evaporated
½ teaspoon vanilla extract
1 dash salt
*
½ cup whipped topping, prepared
thawed
2 medium bananas

Directions

  1. Preheat oven to 350℉ (180℃). 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 ¼ of beaten egg whites into batter; carefully fold in remaining egg whites.

  5. Pour batter in baking pan. Bake 25 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 14820% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 64mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 4% Vitamin C 6%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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