---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate, Low-cal, Cakes
       Yield: 6 servings
     3/4 c  Cake 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
   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.