Email to Rick Ashford      

Boston Cream Pie (5 pts)

Source of Recipe

*


Recipe Introduction

servings 8 points 5

List of Ingredients

Ingredients
1/2 package light yellow cake mix
1/8 teaspoon baking soda
2/3 cup water
2 egg whites
1-1/2 teaspoons vanilla, divided
1 package (3-3/8 ounces) sugar-free instant vanilla pudding mix
1-1/3 cups fat-free (skim) milk
Chocolate Glaze (recipe follows)


Recipe

1. Preheat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray. Lightly coat with flour. Set aside.

2. Combine cake mix and baking soda in large bowl; mix well. Add water, egg whites and 1 teaspoon vanilla. Beat at low speed with electric mixer 30 seconds. Increase speed to medium; beat 2 minutes.

3. Pour batter into prepared pan. Bake 30 minutes or until cake pulls away from side of pan and springs back when touched lightly in center. Remove from oven. Cool 10 minutes on wire rack. Invert onto serving plate; cool completely.

4. Combine pudding mix, milk and remaining 1/2 teaspoon vanilla in medium bowl. Beat at low speed with electric mixer 2 minutes; set aside.

5. Prepare Chocolate Glaze.

6. Cut cake in half horizontally; carefully remove top half of cake. Spread bottom half with pudding mixture. Replace top half; spoon Chocolate Glaze over top. Allow to stand until glaze hardens. Cut into wedges.



Chocolate Glaze

Ingredients
2/3 cup powdered sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon water
1/2 teaspoon vanilla


1. Sift together powdered sugar and cocoa in medium bowl. Add water and vanilla; mix well.

2. Add more water, 1 teaspoon at a time, until desired spreading consistency.


Cook's Tip For a less rich dessert, try a dusting of powdered sugar instead of the chocolate glaze.




Nutrients per Serving
Calories 241
Calories from Fat 9 %
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 1 mg
Carbohydrate 51 g
Protein 3 g
Sodium 275 mg