Monday, September 7, 2015

Banana Chocolate Pudding Cake

3/4 c Cake flour
1/3 c Nonfat dry milk powder

1 Env. (4 svgs) chocolate pudding mix

1 ts Baking powder

4 Eggs, separated

2 tb Sugar

1/2 c Evaporated milk

1/2 ts Vanilla

1 ds Salt

1/2 c Thawed cool whip

2 md Bananas

1 tb Lemon juice
Preheat oven to 350.
Line bottom of 8x8x2 pan with wax paper; spray sides with Pam.Sift together the flour, milk powder, 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 evaporated milk; add vanilla. Beat a med-high til 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 25-30 minutes til 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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