Banana Chocolate Pudding Cake Recipe
Why a gourmet? Anybody can judge how appetizing and flavorful Banana Chocolate Pudding Cake is. The Banana Chocolate Pudding Cake is made with chocolate which is easy to procure from any grocery store. It is an effortless Dessert. How long will you resist your temptation for Banana Chocolate Pudding Cake ? Just go ahead and try it out now.
Ingredients
3/4 cup cake flour
1/3 cup instant nonfat dry milk powder
1 envelope (four 1/2-cup servings) reduced-calorie chocolate pudding mix
1 teaspoon double-acting baking powder
4 eggs, separated
2 tablespoons granulated sugar
1/2 cup evaporated skimmed milk
1/2 teaspoon vanilla extract
Dash salt
1/2 cup thawed frozen dairy whipped topping
2 medium bananas
1 tablespoon lemon juice
Directions
1. Preheat oven to 350°F. Line bottom of 8 x 8 x 2-inch baking pan with wax paper; spray bottom and sides with nonstick cooking spray and set aside.
2. Onto sheet of wax paper or a paper plate sift together flour, dry milk powder, chocolate pudding mix, and baking powder; set aside.
3. In large mixing bowl combine egg yolks and sugar; using electric mixer, beat for 2 minutes. Alternating ingredients, gradually beat in chocolate pudding mixture and milk; add vanilla extract. Beat at medium-high speed until mixture is thoroughly combined.
4. 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.
5. Pour batter into sprayed baking pan and set pan in middle of center oven rack; bake for 25 to 30 minutes (until a cake tester, inserted in center, comes out clean).
6. Let cake cool in pan for 5 minutes. Remove cake from pan and set on wire rack to cool.
7. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with whipped topping. 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.
2. Onto sheet of wax paper or a paper plate sift together flour, dry milk powder, chocolate pudding mix, and baking powder; set aside.
3. In large mixing bowl combine egg yolks and sugar; using electric mixer, beat for 2 minutes. Alternating ingredients, gradually beat in chocolate pudding mixture and milk; add vanilla extract. Beat at medium-high speed until mixture is thoroughly combined.
4. 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.
5. Pour batter into sprayed baking pan and set pan in middle of center oven rack; bake for 25 to 30 minutes (until a cake tester, inserted in center, comes out clean).
6. Let cake cool in pan for 5 minutes. Remove cake from pan and set on wire rack to cool.
7. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with whipped topping. 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.
