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Title: Easy Boston Cream Pie
Categories: Pie Crockpot Pudding Chicken Blank
Yield: 8 Servings
| 18 1/4 | oz | Reduced fat yellow cake mix |
| 1 | Envelope 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. Sherry
Zeiss zeiss@tab.com http://www.geocities.com/Heartland/8462 - Home of
Copycat/Mix Recipes Posted to MM-Recipes Digest V4 #5 by Lisa Clarke
Recipe by: matejka@bga.com
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