Categories: Cakes, Chocolate, Low-cal 
      Yield: 6 servings 
  
    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.