Banana Chocolate Pudding Cake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Cake flour,
1/3 cup: Nonfat dry milk powder,
1 Env.: , (4 svgs) low cal chocolate pudding mix
1 tsp: Baking powder,
4: Eggs, separated
1 tbsp: Lemon juice,
2 tbsp: Sugar,
1/2 cup: Evap skim milk,
1/2 tsp: Vanilla,
1 dash: Salt,
1/2 cup: Thawed cool whip, or use my mock cool whip recipe
2 medium: Bananas,
Directions:
From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING
echo 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.
Source from luhu.jp
echo 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.
Source from luhu.jp