The best delicious Banana Chocolate Pudding Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Banana Chocolate Pudding Cake recipe today!
Hello my friends, this Banana Chocolate Pudding Cake recipe will not disappoint, I promise! Made with simple ingredients, our Banana Chocolate Pudding Cake is amazingly delicious, and addictive, everyone will be asking for more Banana Chocolate Pudding Cake.
What Makes This Banana Chocolate Pudding Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Banana Chocolate Pudding Cake.
Ready to make this Banana Chocolate Pudding Cake Recipe? Let’s do it!
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3/4 c Cake flour 2 tb Sugar
1/3 c Nonfat dry milk powder 1/2 c Evap skim milk
1 Env. (4 svgs) low cal 1/2 ts Vanilla
-chocolate pudding mix 1 ds Salt
1 ts Baking powder 1/2 c Thawed cool whip (or use my
4 Eggs, separated -mock cool whip recipe)
1 tb Lemon juice 2 md Bananas
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.
Yields
6 servings
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