Banana chocolate pudding cake

Yield: 6 servings

Ingredients:

3/4 c Cake flour
1/3 c Nonfat dry milk powder
1 Env. (4 svgs) low cal -chocolate pudding mix
1 ts Baking powder
4 Eggs separated
1 tb Lemon juice
2 tb Sugar
1/2 c Evap skim milk
1/2 ts Vanilla
1 ds Salt
1/2 c Thawed cool whip (or use my -mock cool whip recipe)
2 md Bananas From: Weight Watchers cookbook. Posted by: Donna Ransdell COOKING echo Exchanges: 1/2 protein
1/2 bread
1/2 fruit
1/2 milk
30 opt.

Instructions:

calories per serving. Designed for Week 4 or later. 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.