Mary & Martha's Kitchen Recipe

Category	Cake
Contributor	Admin
Ratings	0
Comment (s)	0

Banana Chocolate Pudding Cake Recipe 3/4 c Cake flour 1/3 c Nonfat dry milk powder 1 Env. (4 svgs) low cal -chocolate pudding mix 1 ts Baking powder 4 Eggs, separated 1 tb Lemon juice 2 tb Sugar 1/2 c Evap skim milk 1/2 ts Vanilla 1 ds Salt 1/2 c Thawed cool whip (or use my -mock cool whip recipe) 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.

---

Rate this recipe :

1   2   3  4   5  

---

Send this recipe to your friend(s)

Your Name :

Friend #1	Friend #2
Friend #3	Friend #4
Friend #5	Friend #6
Friend #7	Friend #8
Friend #9	Friend #10

---

Post this recipe to your blog or website

<h1>Banana Chocolate Pudding Cake</h1> <h2>Recipe</h2><p> <P>3/4 c Cake flour <P>1/3 c Nonfat dry milk powder <P>1 Env. (4 svgs) low cal <P>-chocolate pudding mix 1 ts Baking powder <P>4 Eggs, separated <P>1 tb Lemon juice <P>2 tb Sugar <P>1/2 c Evap skim milk <P>1/2 ts Vanilla <P>1 ds Salt <P>1/2 c Thawed cool whip (or use my <P>-mock cool whip recipe) 2 md Bananas <P>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 <P>sides with Pam. 2. Onto wax paper, sift together flour, dry milk, pudding mix, and baking <P>powder; set aside. 3. In large mixing bowl, combine egg yolks and sugar; using electric mixer, <P>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 <P>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 <P>clean. 6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool. <P>7. Remove wax paper from cooled cake; transfer cake to serving platter and <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Banana_Chocolate_Pudding_Cake/26627/' title='Banana Chocolate Pudding Cake Recipe'>Banana Chocolate Pudding Cake Recipe</a></div>

---

Enter Comment

Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

---

Comments