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 feasible to trace the history of written cooking instructions way back into history, at least as far back into recorded history as early Egypt, and maybe further still. However, these, ancient cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in the Sumerian language 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 anyone who tried it feel blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, something we still use today. Aspicius tells us how the cooks of his times used many aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. During the next few hundred years, the upper-class families of the West competed with each other to offer the most extravagent meals, and as a consequence, the best cooks and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that fine cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery publications were in great demand, mostly as a result of more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Banana Chocolate Pudding Cake recipe.
