Easy Boston Cream Pie

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Title: Easy Boston Cream Pie
Yield: 8 Servings
Categories: Pastries, Pastry


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

1 c Powdered sugar
4 tb Cocoa powder
1/8 ts Salt
1 tb Reduced fat margarine,
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