Boston Cream Pie

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Title: Boston Cream Pie
Yield: 10 Servings
Categories: Desserts, Healthy

Ingredients:

Vegetable cooking spray
3 1/2 tb Margarine; softened
1/2 c Sugar
1 ts Vanilla extract
1 Egg yolk
1 1/2 c Sifted cake flour
1 1/2 ts Baking powder
1/8 ts Salt
1/2 c Skim milk
2 Egg whites
3 tb Sugar
---Vanilla Pastry Cream---
1 Egg; lightly beaten
1/3 c Sugar
2 1/2 tb Cornstarch
1 1/4 c 2% low-fat milk
1/3 c Maple syrup
1 ts Margarine
1 ts Vanilla extract
---Chocolate Glaze---
1 tb Maple syrup
1 ts Margarine
2 tb Water
2 Squares semisweet chocolate;
-(1-ounce)


Coat a 9-inch round cake pan with cooking spray, and line bottom with wax
paper. Set aside.

Cream margarine, and gradually add 1/2 cup sugar, beating well at medium
speed of a mixer. Add vanilla and egg yolk; beat well. Combine flour,
baking powder, and salt; add to creamed mixture alternately with milk,
beginning and ending with flour mixture. Mix after each addition.

Beat the egg whites (at room temperature) at high speed of a mixer until
foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating
until stiff peaks form. Gently stir one-fourth of egg white mixture into
batter. Gently fold in remaining egg white mixture. Pour into prepared pan.
Bake at 350 degrees for 35 minutes or until cake springs back when touched
in center. Let cool in pan 5 minutes on a wire rack, and remove from pan.
Peel off wax paper; let cool completely on wire rack. Using a serrated
knife, split cake in half horizontally. Place bottom layer, cut side up, on
a serving plate. Spread Vanilla Pastry Cream over bottom cake layer; top
with remaining cake layer. Spread Chocolate Glaze over top of cake. Chill 1
hour or until glaze is set. Yield: 10 servings (serving size: 1 slice).

INSTRUCTIONS FOR Vanilla Pastry Cream: Place egg in a bowl, and set aside.
Combine sugar and cornstarch in a saucepan; stir well. Gradually add milk
and maple syrup; stir with a wire whisk until blended.

Bring to a boil over medium heat, and cook 1 minute, stirring constantly.
Remove from heat. Gradually stir one-fourth of hot milk mixture into egg;
add to remaining milk mixture, stirring constantly. Cook over medium heat 1
minute or until thickened, stirring constantly. Remove from heat; stir in
margarine and vanilla.

Pour mixture into a bowl; place plastic wrap on surface and chill.

INSTRUCTIONS FOR Chocolate Glaze: Combine all ingredients in top of a
double boiler; bring water to a boil. Reduce heat to low; cook until
chocolate melts, stirring frequently.

Recipe by: Cooking Light, March 1995, page 92 Posted to JEWISH-FOOD digest
V97 #233 by "Bob & Carole Walberg" on Aug 17,
1997