Banana Chocolate Pudding Cake

• 3/4 cup cake flour
• 13 cup milk, skim, (non fat) powder
• 1 env instant pudding mix low cal chocolate
• 1 teaspoon baking powder
• 4 large eggs separated
• 1 tablespoon lemon juice
• 2 tablespoons sugar
• 1/2 cup milk, skim, evaporated
• 1/2 teaspoon vanilla extract
• 1 dash salt
• 1/2 cup whipped topping, prepared thawed
• 2 medium bananas

1. Preheat oven to 350F (180C).
2. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam.
3. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside.
4. In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes.
5. Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla.
6. Beat a med-high til mixture is combined.
7. In separate bowl, using clean beaters, beat egg whites with salt til stiff peaks form.
8. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites.
9. Pour batter in baking pan.
10. Bake 25 to 30 minutes til cake tester comes out clean.
11. Let cake cool 5 minutes.
12. Remove from pan.
13. Set on wire rack to cool.
14. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip.
15. Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently.
16. Decoratively arrange banana slices over whipped topping.

cake flour, milk, env instant pudding, baking powder, eggs, lemon juice, sugar, milk, vanilla, salt, whipped topping, bananas

Taken from recipeland.com/recipe/v/banana-chocolate-pudding-cake-4091 (may not work)