Banana Chocolate Pudding Cake 2
Ingredients
3/4 C. cake flour
1/3 C. nonfat dry milk powder
1 envelope (4 servings) low calorie chocolate pudding mix
1 tsp. baking powder
4 eggs, separated
1 Tbsp. lemon juice
2 Tbsp. sugar
1/2 C. evaporated skim milk
1/2 tsp. vanilla
Dash salt
1/2 C. thawed whipped topping
2 medium bananas
Cooking Instructions
Preheat oven to 350. Line bottom of 8 x 8 x 2 pan with wax paper; spray sides with Pam. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside. 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 medium-high till mixture is combined. In separate bowl, using clean beaters, beat egg whites with salt till stiff peaks form. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites. Pour batter in baking pan. Bake 25-30 minutes till cake tester comes out clean. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)