- 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
- 1-1/4 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1-1/4 cups confectioners' sugar
- 2 tablespoons baking cocoa
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons fat-free milk
- 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 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lighter Boston Cream Pie
"cake is way to dense. It had no flavor."
"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."
"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"
"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"
"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."
"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."
"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."
"Has anyone done a lower sugar glaze. With a diabetic in the family I have avoided powdered sugar glazes."
"Baking POWDER cause it's the only one used"
"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?"