Banana Cream Cake

This was good, but it would have been great if I hadn’t over-baked the cake. 😦 So, don’t do that. 🙂

Banana Cream Cake
18.25 oz white cake mix
2 egg whites
1 c. water
3 bananas, divided
1 c. skim milk
1.35 oz vanilla pudding, ff sf
8 oz Cool Whip Lite, thawed

Preheat oven to 350*. Spray 13×9 pan with cooking spray and set aside. In medium bowl, combine cake mix, egg whites, water and 1 banana; blend well. Pour into prepared pan. Bake 30 minutes. While cake is baking, combine milk and pudding mix. Fold in Cool Whip. After cake cools, slice remaining 2 bananas and place over top of cake. Top with pudding mixture. Refrigerate until ready to serve.
Yield: 15 servings. Per serving= 217 Calories; 6g Fat (24.5% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 264mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.

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