3/4 cup cake flour
1/3 cup nonfat dry milk powder
1 env. (4 svgs) low cal chocolate pud, ding mix
1 tsp baking powder
4 eggs, separated
1 tbsp lemon juice
2 tbsp sugar
1/2 cup evap skim milk
1/2 tsp vanilla
1 dash salt
1/2 cup thawed cool whip (or use my mock co, ol whip recipe)
2 medium bananas
Directions
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.
Servings: 6 servings
Banana Chocolate Pudding Cake Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into history, certainly as far back into history as the early Egyptians, and potentially, even further back. However, mostly, these early cook books were just simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient cooks made use of many different herbs and spices, including many that are still in use today such as thyme, mint and dill. During the following few centuries, the powerful and rich houses competed to serve the best banquets, and because of this the best chefs and their recipe collections became highly prized. Even so, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording popular recipes of the day. By the advent of the 1900s, cook books are highly popular due to higher levels of literacy, people having increased leisure time and disposable income. The revolution that is television gave us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Banana Chocolate Pudding Cake recipe.
