Banana chocolate pudding cake

Yield: 6 servings



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.

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