3/4 cup cake flour
1/3 cup nonfat dry milk powder
1 envelope low cal chocolate pudding mix
1 teaspoon baking powder
4 eggs, separated
1 tablespoon lemon juice
2 tablespoons sugar
1/2 cup evaporated skim milk
1/2 teaspoon vanilla
1 dash salt
1/2 cup cool whip
2 medium bananas
Preheat oven to 350. Line bottom of 8x8x2 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 at med-high till mixture is combined.
In separate bowl, using clean beaters,
beat egg whites with salt till stiff peaks form.
Gently stir 1/4 of beaten egg whites into batter
carefully fold in remaining egg whites.
Pour batter in baking pan.
Bake 25-30 minutes till cake tester comes out clean.
Let cake cool 5 minutes. Remove from pan.
Set on wire rack to cool.
Once the cake is cooled 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.