Easy Boston Cream Pie

Title:
Easy Boston Cream Pie

Yield:
8 Servings

Categories:
Pastries,
Pastry




Ingredients:





18 1/4 oz Reduced fat yellow cake mix


     1    Env Dream Whip? whipped


          -topping mix


   1/2 ts Baking powder


     1 c  Water, cold


     4    Whole egg whites


     1 tb Olive oil


     1 ts Pure vanilla extract


     3 oz Fat-free vanilla pudding


          -mix, not instant





-----------------------------------ICING-----------------------------------


     1 c  Powdered sugar


     4 tb Cocoa powder


   1/8 ts Salt


     1 tb Reduced fat margarine,


          -softened


     3 tb Hot water





 Preheat oven to 350. Prepare two 8" cake pans with cooking spray and flour;


 set aside. In a mixing bowl, combine cake mix, whipped topping mix, and


 baking powder. In another mixing bowl, combine water, egg whites, oil, and


 vanilla extract. Mix dry ingredients with wet ingredients just until


 moistened. Pour evenly into prepared pans. Bake for 25 minutes or until


 golden brown. Freeze one layer for future use. Prepare pudding mix


 according to package directions. Cool. Split cooled cake layer. Spread


 bottom with pudding mix. Place top of cake layer over the pudding layer. To


 prepare icing, combine powdered sugar, cocoa powder, salt, margarine, and


 water until smooth. Frost top with icing, and let additional run down sides


 of cake.


 


 NOTES : Refrigerate 4 hours before serving to make slicing easier.


 


 Recipe by: matejka@bga.com Posted to TNT - Prodigy's Recipe Exchange


 Newsletter  by Sherry Zeiss 
on Jul 11, 1997