Ingredients

3/4 C. cake flour
1/3 C. nonfat dry milk powder
1 envelope (4 servings) low cal 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 the bottom of 8x8x2-inch pan with wax paper; spray sides with cooking spray. 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 until mixture is combined. In separate bowl, using clean beaters beat egg whites with salt until 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 until 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 Whipped topping. Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently. Decoratively arrange banana slices over whipped topping.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)