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“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
This recipe is:
Healthy
Nutritional 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.
Originally published as Boston Cream Pie in Healthy Cooking October/November 2008, p42
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Nov. 15, 2012 by lehlert
cake is way to dense. It had no flavor.
Reviewed on Jan. 29, 2012 by Brooklyn Beatty
I made this last night and I was nervous it wouldn't turn out after reading these reviews but it was great! Yes, the cake is a little heavier you may expect but it works well as a combination. I used all-purpose flour and 1% milk - I think this is a fantastic, impressive dessert and I will definitely make it agin.
Reviewed on Mar. 21, 2011 by sandtee
Each layer is supposed to be only about an inch high. It is a Boston Cream PIE, not CAKE. Watch you baking time closely to avoid dryness, all ovens do not cook the same
Reviewed on Mar. 19, 2011 by skatmatth
cake was dry and flatter than the picture showed. the concept is great, but the cake is what failed it. Pretty bad for me when I'm happy to give half away
Reviewed on Mar. 17, 2011 by jetfan27
One little problem I see is that the sugar and butter should be creamed very well and not left crumbly. It would give a smoother texture and help the batter to rise more. Otherwise, the recipe looks fine.
Reviewed on Mar. 17, 2011 by Rhondarae
The cake is a little heavier than a higher fat version but very tasty. I used new baking powder and the cake was not flat. It IS thinner than the picture, I think we need to use 8" pans instead of 9" pans and it will be perfect. It was a good, moist cake and I would make it again.
Reviewed on Mar. 15, 2011 by CiCiB
I followed the recipe and although my baking powder was fresh the cakes did not rise. They were also quite dry. I do think the cake improved after sitting for a day. When I make this again, I think I will alter the cake recipe a bit, possibly bake it in 8 inch rounds. Thank you for sharing the recipe. It went well with our traditional corn beef and cabbage meal.
Reviewed on Mar. 12, 2011 by gingera
Has anyone done a lower sugar glaze. With a diabetic in the family I have avoided powdered sugar glazes.
Reviewed on Mar. 10, 2011 by crdehaas
Baking POWDER cause it's the only one used
Reviewed on Mar. 10, 2011 by immamakay
The people who were having trouble with the cake rising may have had old baking powder. To see if your baking soda is good do this: Mix 1 teaspoon baking powder with 1/3 cup hot water. If it bubbles vigorously, it is still good. This trick helped me not use my old baking powder (I hate to waste anything) Good luck!In this post it says "BAKING POWBER" in one place adn "BAKING SODA" in another. Which one do we use?
The people who were having trouble with the cake rising may have had old baking powder. To see if your baking soda is good do this: Mix 1 teaspoon baking powder with 1/3 cup hot water. If it bubbles vigorously, it is still good. This trick helped me not use my old baking powder (I hate to waste anything) Good luck!
In this post it says "BAKING POWBER" in one place adn "BAKING SODA" in another. Which one do we use?
Reviewed on Jan. 13, 2011 by red_savage1
kdc - yes, you could use a cake mix. In some areas, you can find the Boston Cream Pie(cake) mix on the shelf with other cake mixes.
Reviewed on Jan. 13, 2011 by kdc-perez07
I wonder if this would taste ok using a cake mix for the cake....just wondering since so many seem to have had problems with the cake.
Reviewed on Dec. 07, 2010 by bluebirdjohnson7
Reviewed on Oct. 29, 2008 by mlhoelzle
My cake turned out so skinny and heavy I had to throw it away.
Reviewed on Oct. 28, 2008 by ejphifer
This boston cream pie was awesome! I made it for my husband's birthday and the whole family loved it. It was so easy to prepare, I couldn't believe that I had made a cake from scratch and it was so easy!
Reviewed on Oct. 26, 2008 by threekidzmom
I found the cake to be dry and the icing was too seet for me.
Reviewed on Sep. 16, 2008 by wiscook
I had no problems, mine was very tasty, although I cooked it too long and will adjust that.
Reviewed on Sep. 06, 2008 by mamaspam
Sorry for the double post.
I had the same problem. It didn't seem to rise. I wonder if something was missing like baking soda. It took mine almost 30 minutes to bake and it was very pale. I threw it in the trash. Don't think I will try it again.Mamaspam
I had the same problem. It didn't seem to rise. I wonder if something was missing like baking soda. It took mine almost 30 minutes to bake and it was very pale. I threw it in the trash. Don't think I will try it again.
Mamaspam
Reviewed on Sep. 04, 2008 by jah042241
I made this recipe tonight for an event tomorrow. I followed the recipe to the letter including using cake flour. Each layer was about 1 inch high when baked. Thinking I did something wrong, I made it again. The second time each layer was a little higher but certainly not the way it looked in the magazine. The texture is coarse and the cake very dry. I did not substitute any of the ingredients. I am very disappointed in it and probably will not be able to use tomorrow.
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