Banana Chocolate Pudding Cake

• 3/4 cup cake flour
• 1 cup nonfat dry milk powder
• 1 envelope chocolate pudding mix 4 svgs low cal
• 1 teaspoon baking powder
• 4 eggs separated
• 1 tablespoon lemon juice
• 2 tablespoons sugar
• 1/2 cup skim milk Evap
• 1/2 teaspoon vanilla
• 1 salt
• 1/2 cup cool whip Thawed, or use my mock cool whip recipe
• 2 bananas mediums

1. 1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam.
2. 2. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside.
3. 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. 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. 5. Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean.
6. 6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.
7. 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.
8. Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pieces.

cake flour, nonfat dry milk powder, chocolate pudding, baking powder, eggs, lemon juice, sugar, milk, vanilla, salt, cool whip thawed, bananas

Taken from www.yummly.com/recipe/Banana-Chocolate-Pudding-Cake-1647731 (may not work)