Banana Chocolate Pudding Cake
Submitted by jenrob
A light, airy chocolate pudding cake made with separated eggs, skim milk, and low-cal pudding mix, topped with whipped topping and fresh banana slices. WW-friendly and just 148 calories per serving.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minChocolate cake that’s actually light? This one pulls it off.
The trick is in the technique. Egg whites whipped to stiff peaks get folded into a chocolate pudding batter made with cake flour and skim milk powder. The result is a sponge-like cake that’s airy and moist without any butter or oil in sight.
Top it with a layer of whipped topping and fresh banana slices tossed in lemon juice, and you’ve got a dessert that satisfies the chocolate craving without the guilt. With 27 reviews backing it up, this WW-friendly recipe has proven itself many times over.
Chef Tips
- Make sure your egg whites and bowl are completely free of any yolk or grease, or they won’t whip to stiff peaks
- Fold the egg whites in gently with a spatula. Stirring too aggressively deflates the air you just beat in
- Toss banana slices in lemon juice right away to prevent browning
- Slice and top the cake just before serving for the freshest presentation
Ingredients
Directions
Preheat oven to 350℉ (180℃). Line bottom of 8×8×2 pan with wax paper; spray sides with Pam.
Onto wax paper, sift together flour, dry milk, 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 milk; add vanilla. Beat a med-high til mixture is combined.
In separate bowl, using clean beaters, beat egg whites with salt til stiff peaks form. Gently stir ¼ of beaten egg whites into batter; carefully fold in remaining egg whites.
Pour batter in baking pan. Bake 25 to 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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