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| RECIPE FOR BANANA CHOCOLATE PUDDING CAKE |
Title: Banana Chocolate Pudding Cake
Category: Pies Chocolate Low Cal-fat
Serves: 6
Ingredients:
| 0.75 | c | Cake flour | | 0.33 | c | Nonfat dry milk powder | | 1.00 | | Env. (4 svgs) low cal | | | -chocolate pudding mix | | 1.00 | ts | Baking powder | | 4.00 | | Eggs, separated | | 1.00 | tb | Lemon juice | | 2.00 | tb | Sugar | | 0.50 | c | Evap skim milk | | 0.50 | ts | Vanilla | | 1.00 | ds | Salt | | 0.50 | c | Thawed cool whip (or use my | | | -mock cool whip recipe) | | 2.00 | md | Bananas |
Instructions:
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.
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