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Title: Banana Chocolate Pudding Cake
Category: Pies Chocolate Low Cal-fat
Serves: 6

Ingredients:

0.75	c	Cake flour
0.33	c	Nonfat dry milk powder
1.00		Env. (4 svgs) low cal
		-chocolate pudding mix
1.00	ts	Baking powder
4.00		Eggs, separated
1.00	tb	Lemon juice
2.00	tb	Sugar
0.50	c	Evap skim milk
0.50	ts	Vanilla
1.00	ds	Salt
0.50	c	Thawed cool whip (or use my
		-mock cool whip recipe)
2.00	md	Bananas

Instructions:
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.