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Banana Chocolate Pudding Cake (WW)

Author/Submitted by: Weight Watchers cookbook, Donna Ransdell, COOKING echo
Servings: 6
Categories: Cakes / Chocolate / Desserts / Low-Fat/Low-Cal

3/4  cup  Cake flour
1/3  cup  Nonfat dry milk powder
1  package  chocolate pudding mix
1  teaspoon  Baking powder
4    Eggs, separated
1  tablespoon  Lemon juice
2  tablespoons  Sugar
1/2  cup  Evaporated skim milk
1/2  teaspoon  Vanilla
1  dash  Salt
1/2  cup  Cool Whip Lite
2  medium  Bananas

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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