1/4 cup nonfat cottage cheese
1 tablespoon nonfat shortening
1 cup nonfat evaporated milk
1/4 cup white sugar
1 teaspoon vanilla extract
4 eggs
1/2 teaspoon vanilla extract
2/3 cup banana chips
1/2 cup brown sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. Sift together the flour, cream cheese, shortening, evaporated milk, and sugar. Set aside. In a large bowl, stir together the flour, sugar, and vanilla. Set the dry ingredients aside. Stir together the banana chips and brown sugar, set aside.
In a large bowl, beat egg whites until frothy. Gradually stir in egg yolks, mixing just until firm. Fold egg yolk mixture into beaten white mixture, then gently fold in remaining batter. Spread batter evenly into prepared pan.
Bake in the preheated oven for 25 to 29 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
To make the frosting: Blend the banana crumbs and butter together in a medium bowl. Gradually stir in the vanilla. Frosting should come from the pictures, but really just set the cake down and let it sit for about 15 minutes. After that, turn it out onto a wire rack and frost it. Cool completely, then cut into squares with the rounded end of a knife. The wider the square the more delicious it tastes. Enjoy!