Banana Chocolate Pudding Cake Recipe

Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt.

calories, per serving.

Designed for Week 4 or later.

Preheat oven to 350.

Line bottom of 8x8x2 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 med-high til mixture is combined.

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.

Pour batter in baking pan.

Bake 25-30 minutes til 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.