Low-Fat Boston Cream Pie

Recipe by Manda
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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