Low-fat Boston Cream Pie

Total Time: 4 hrs 35 mins Preparation Time: 4 hrs Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 1/3 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 egg whites, at room temperature
• 1/2 cup sugar
• 1/4 cup extra-light vegetable oil spread (such as promise)
• 2/3 cup skim milk
• 2 teaspoons vanilla
• 1 package instant vanilla pudding
• 1 1/2 cups skim milk
• 3 tablespoons sugar
• 2 tablespoons cocoa powder
• 1 1/4 teaspoons cornstarch
• 1/3 cup skim milk
• 1/2 teaspoon vanilla

Recipe

• 1 heat oven to 350 degrees.
• 2 lightly grease or spray 8 or 9-inch cake pan.
• 3 mix flour, baking powder, and salt in small bowl.
• 4 in medium bowl, beat egg whites at medium speed until frothy.
• 5 gradually add 1/4 cup of the sugar, beating until stiff peaks form.
• 6 in large bowl with same beaters, beat remaining 1/4 cup sugar and veg oil spread until light and fluffy.
• 7 with mixer on low speed, alternately beat in flour mixture and milk until blended.
• 8 stir in vanilla and 1/3 of the egg mixture.
• 9 fold in remaining egg whites until no streaks remain.
• 10 pour into pan and bake 35 min.
• 11 ,or until toothpick inserted in center comes out clean.
• 12 cool in pan on wire rack 10 minutes.
• 13 turn out on rack to cool completely.
• 14 while cake is baking make filling and glaze.
• 15 filling: prepare pudding according to package directions, using the 1 1/2 cup milk.
• 16 refrigerate 30 minutes, or until thickened.
• 17 glaze: mix sugar, cocoa, and cornstarch in small saucepan.
• 18 stir in milk and bring to boil over medium heat.
• 19 cook 1 minutes, stirring constantly, or until slightly thickened.
• 20 refrigerate 20 minutes to cool.
• 21 to assemble cake: with serrated knife, cut cake in half horizontally.
• 22 place bottom layer, cut side up, on serving platter.
• 23 spread filling over top and top with remaining layer of cake, cut side down.
• 24 spread glaze over top, letting some of the glaze drip down sides.
• 25 chill 3 hours or until glaze sets.