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
Food historians have found proof that recipes existed back into the distant past, in fact as far as early Egypt, and possibly even further than that. Interesting though that is, mostly, these old cook books were just very simple hieroglyphic instructions for preparing meals.
Later on, in Roman times 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman chefs were skilled in the use of many different spices, including a few you will know like bay, rue and parsley. During the succeeding few hundred years, the powerful families of Europe strove to lay on the most extravagent meals, and as a consequence, cooks and their recipes could command a high salary. However, it was during the 19th century that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Banana Chocolate Pudding Cake recipe.
