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Boston Cream Pie

Boston Cream Pie
“This is my lighter version of a Boston cream pie cake. Both the glaze and the filling are fat-free. This is a dessert you'll be pleased to serve on your holiday table.” Nancy Zimmerman - Cape May Court House, New Jersey
12 ServingsPrep: 35 min. Bake: 15 min. + cooling

Ingredients

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs, lightly beaten
  • 1/3 cup unsweetened applesauce
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup fat-free milk
  • FILLING:
  • 1-1/4 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons fat-free milk

Directions

  • In a large bowl, beat butter and sugar until crumbly, about 2
  • minutes. Add eggs; mix well. Beat in applesauce and vanilla. Combine
  • the flour, baking powder and salt; add to butter mixture alternately
  • with milk until blended.
  • Coat two 9-in. round baking pans with cooking spray and sprinkle with
  • flour; add batter. Bake at 350° for 12-15 minutes or until a
© Taste of Home 2013

2 of 2

Boston Cream Pie (continued)

Directions (continued)

  • toothpick inserted near the center comes out clean. Cool for 10
  • minutes before removing from pans to wire racks to cool completely.
  • For filling, in a small bowl, whisk milk and pudding mix for 2
  • minutes (mixture will be thick). Place one cake layer on a serving
  • plate; top with filling and remaining cake layer.
  • For glaze, in a small bowl, combine the confectioners' sugar, cocoa
  • and vanilla. Add enough milk to achieve desired consistency. Spread
  • over top of cake, allowing some glaze to drape down the sides.
  • Yield: 12 servings.
Nutrition Facts: 1 slice equals 275 calories, 6 g fat (3 g saturated fat), 50 mg cholesterol, 345 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013