---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BANANA CHOCOLATE PUDDING CAKE
 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
  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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