Easy Boston Cream Pie
Adapted from
Unknown
8 servings
| 18 1/4 ozs yellow cake mix | 3 ozs fat-free vanilla pudding mix, not instant | ||
| 1 1/2 ozs Dream Whip whipped topping mix, dry | Icing: | ||
| 1/2 tsp baking powder | 1 c powdered sugar | ||
| 1 c water, cold | 4 tbsps cocoa powder | ||
| 1/2 c egg whites, slightly beaten | 1/8 tsp salt | ||
| 1 tbsp olive oil | 1 tbsp light margarine, softened | ||
| 1 tsp pure vanilla extract | 3 tbsps water, hot |
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, sift together powdered sugar, cocoa powder, and salt. Add margarine and water. Mix until smooth. Frost top with icing, and let additional run down sides of cake. Refrigerate four hours before serving to make slicing easier.
| Calories | 420 | %CFF | 18 % | |
| Total Fat | 9 g | Saturated Fat | 2 mg | |
| Protein | 6 g | Cholesterol | 0 g | |
| Carbohydrates | 80 g | Sodium | 600 mg | |
| Sugars | 54 g | Fiber | 0.5 g | |
|
9.1 WW Points | ||||
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