Recipe - Banana Chocolate Pudding Cake

Three fourths cup Cake flour
1/3 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 tablespoon Sugar
One half cup Evap skim milk
One half teaspoon Vanilla
1 ds Salt
One half cup Thawed cool whip (or use my
mock cool whip recipe)
2 md Bananas

From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo
Exchanges: One half protein, One half bread, One half fruit, One half milk, 30 opt. 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 medhigh til mixture is combined.

4. In separate bowl, using clean beaters, beat egg whites with salt til
stiff peaks form. Gently stir One fourth of beaten egg whites into batter;
carefully fold in remaining egg whites.

5. Pour batter in baking pan. Bake 2530 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini