Low-Fat Boston Cream Pie
- Reviews 2
Ready In: 4 hrs 35 mins
Serves: 8
Ingredients
Cake
- 1 1⁄3 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3 egg whites, at room temperature
- 1⁄2 cup sugar
- 1⁄4 cup extra-light vegetable oil spread (such as Promise)
- 2⁄3 cup skim milk
- 2 teaspoons vanilla
Filling
- 1 package instant vanilla pudding
- 1 1⁄2 cups skim milk
Glaze
- 3 tablespoons sugar
- 2 tablespoons cocoa powder
- 1 1⁄4 teaspoons cornstarch
- 1⁄3 cup skim milk
- 1⁄2 teaspoon vanilla
Directions
- Heat oven to 350 degrees.
- Lightly grease or spray 8 or 9-inch cake pan.
- Mix flour, baking powder, and salt in small bowl.
- In medium bowl, beat egg whites at medium speed until frothy.
- Gradually add 1/4 cup of the sugar, beating until stiff peaks form.
- In large bowl with same beaters, beat remaining 1/4 cup sugar and veg oil spread until light and fluffy.
- With mixer on low speed, alternately beat in flour mixture and milk until blended.
- Stir in vanilla and 1/3 of the egg white mixture.
- Fold in remaining egg whites until no white streaks remain.
- Pour into pan and bake 35 min.
- ,or until toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Turn out on rack to cool completely.
- While cake is baking make filling and glaze.
- Filling: Prepare pudding according to package directions, using the 1 1/2 cup milk.
- Refrigerate 30 minutes, or until thickened.
- Glaze: Mix sugar, cocoa, and cornstarch in small saucepan.
- Stir in milk and bring to boil over medium heat.
- Cook 1 minutes, stirring constantly, or until slightly thickened.
- Refrigerate 20 minutes to cool.
- To Assemble Cake: With serrated knife, cut cake in half horizontally.
- Place bottom layer, cut side up, on serving platter.
- Spread filling over top and top with remaining layer of cake, cut side down.
- Spread glaze over top, letting some of the glaze drip down sides.
- Chill 3 hours or until glaze sets.
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