Banana Chocolate Pudding Cake Recipe

In a large mixing bowl, combine the egg yolks and sugar. Beat with an electric mixer for 2 minutes, until lightened.

Gradually beat in the dry pudding mixture (from the wax paper) and evaporated skim milk, alternating between the two. Stir in the vanilla. Continue beating at medium-high speed until the mixture is well combined and smooth.

In a separate, clean bowl, use clean beaters to beat the egg whites with a dash of salt until stiff peaks form. The whites should hold their shape when you lift the beaters.

Gently stir about one-quarter of the beaten egg whites into the cake batter to lighten it, then carefully fold in the remaining egg whites until no streaks of white remain.

Once the cake is completely cool, remove the wax paper from the bottom. Transfer the cake to a serving platter and spread the top evenly with Cool Whip.

Peel and slice the bananas. Transfer the slices to a small bowl, add the lemon juice, and toss gently to coat (this helps prevent browning). Arrange the banana slices decoratively over the whipped topping.

To serve, cut the cake into 8 equal pieces.