Easy Boston Cream Pie

by Kathleen Morrison

Servings: 18 servings

INGREDIENTS

1 pkg. (18-1/4 oz.) reduced fat yellow cake mix
1 envelope Dream Whip whipped topping mix
1/2 tsp. baking powder
1 cup cold water
4 whole egg whites
1 tbsp. olive oil
1 tsp. pure vanilla extract
3 oz. fat-free vanilla pudding mix (not instant)

Icing:
1 cup powdered sugar
4 tbsp. cocoa powder
1/8 tsp. salt
1 tbsp. reduced fat margarine, softened
3 tbsp. hot water

INSTRUCTIONS

Preheat oven to 350°F. Prepare two 8-inch 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, combine powdered sugar, cocoap owder, salt, margarine, and water until smooth. Frost top with icing, and let additional run down sides of cake. Refrigerate 4 hours before serving to make slicing easier.

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Tagged: bostoncreampie, desserts, pies add tags

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