Banana Chocolate Pudding Cake
3/4 cup cake flour
1/3 cup nonfat dry milk powder
1 4 serving size box chocolate pudding
1 teaspoon baking powder
4 eggs, separated
1 tablespoon lemon juice
2 tablespoons sugar
1/2 cup evaporated skim milk
1/2 teaspoon vanilla
dash salt
1/2 cup thawed cool whip
2 medium bananas
Preheat oven to 350 degrees. 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 on 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 to
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 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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