Banana Chocolate Pudding Cake

Photo: flickr user stu_spivack

Ingredients

3/4 cup Cake flour

cup Nonfat dry milk powder

1 env (4 svgs) low cal chocolate pudding mix

1 teaspoon Baking powder

4 Eggs, separated

1 tablespoon Lemon juice

2 tablespoons Sugar

1/2 cup Evap skim milk

1/2 teaspoon Vanilla

1 dsh Salt

1/2 cup Thawed cool whip (or use my mock cool whip recipe)

2 mediums Bananas

Preparation

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.