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
Ingredients: 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
Directions: 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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