Banana Chocolate Pudding Cake

3/4 c 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. 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.