Banana Chocolate Pudding Cake

Yields:	8 servings
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	Preparation	30 minutes
	Cooking	30 minutes
	Ready In	60 minutes

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Ingredients

3/4	cup	cake flour
1/3	cup	milk, skim, (non fat) powder
1	env	pudding mix, instant	low cal chocolate
1	teaspoon	baking powder
4	large	eggs	separated
1	tablespoon	lemon juice
2	tablespoons	sugar
1/2	cup	milk, skim, evaporated
1/2	teaspoon	vanilla extract
1	dash	salt
1/2	cup	whipped topping, prepared	thawed
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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Member Review

Thanksgiving Day Tofu

This is a great tasty easy recipe.I pressed and stored tofu 2 days early(no problem)Also I am not vegan & didnt have arrowroot.I added an egg to bind tofu.I recommend it.I added 1/4 teasp.Tumeric & 2 Tblsp.Nutrional yeast and some Thyme as I didnt have Veggie base,gave it a nice golden color and subtle flavor.I dont like adding Sage as it is in stuffing and can be too much.But make extra stuffing,my only complaint there wasnt enough.

Reviewed by Somosola