INGREDIENTS

INSTRUCTIONS

Grease bottom of 13 x 9 x 2-inch pan. Line with waxed paper then
grease again. Preheat oven to 375 degrees.  Combine in small mixing
bowl the flour, 1/2 cup sugar, cocoa, baking  powder and salt. Set
aside. 2. In large mixing bowl, beat egg whites  at high speed until
soft mounds form. Gradually add 1/4 cup sugar and  continue beating
until stiff peaks form. 3. Combine egg yolks, water  and vanilla. Add
to dry ingredients and beat one minute at medium  speed. Fold into the
egg whites using rubber spatula. 4. Spread  mixture into prepared pan;
bake for 12 to 15 minutes. Remove from pan  immediately and cool. 5.
Cut cake in half crosswise to make two 9 x  6-inch layers. Spread one
layer with filling. Top with bananas and  place second layer on top of
bananas. IMPORTANT: Chill 6 hours to  overnight. 6. Just before
serving, sprinkle with sifted powdered  sugar or serve with sweetened
whipped cream.  FILLING: Combine 3/4 cup sugar, cornstarch and salt in
saucepan.  Gradually add 2 cups milk and cook over medium heat,
stirring  constantly, until mixture is very thick. Blend 1/2 cup of the
hot  mixture into 2 eggs that have been slightly beaten; add back to
saucepan. Cook 2 minutes longer, stirring constantly. Blend in
margarine and vanilla. Cover and chill thoroughly before using to  fill
cake layers.  Recipe By     : Jo Anne Merrill  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
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Calories: 2454
Calories From Fat: 341
Total Fat: 38.5g
Cholesterol: 971.3mg
Sodium: 2832.9mg
Potassium: 2293.4mg
Carbohydrates: 483g
Fiber: 15.4g
Sugar: 357.8g
Protein: 61g