3/4 c Cake flour
1/3 c Nonfat dry milk powder
1 Env. (4 svgs) low cal chocolate pudding mix
1 ts Baking powder
4 Eggs, separated
1 tb Lemon juice
2 tb Sugar
1/2 c Evaporated skim milk
1/2 ts Vanilla
1 ds Salt
1/2 c Thawed cool whip
2 md Bananas
Preheat oven to 350 degrees F. 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 a med-high til mixture is combined.
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.
Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean.
Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.
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.