Tuesday, January 26, 2010

Boston Cream Pie...Cake!

Ohhhh my YUM!  There really are no words, other than those three.  AND this is out of my healthy cooking cookbook...meaning its GOOD and light, and HEALTHY!  You can't go wrong with this one!  (Adapted from Taste of Home Healthy Cooking Cookbook 2009)

Boston Cream Pie Cake
1/3 cup butter, softened
3/4 cup sugar
2 eggs, lightly beaten
1/3 cup unsweetened applesauce
1 1/2 tsp vanilla extract
2 1/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cup ff milk

1 1/4 cup cold ff milk
1 pckg (1 oz) sugar free instant vanilla pudding

1 1/4 cup confectioners surgar
2 tbsp baking cocoa
1-2 tbsp ff milk (I actually ended up using a little more because it was too thick at first, but only a little more)

In a large mixing bowl, beat butter, and sugar until crumbly.  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 inch round baking pans with cooking spray (I used the kind with flour in it, so that it would come out of the pan easily), sprinkle with flour; add batter.  Bake at 350 for 12-15 minutes (or do the toothpick test) Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small bowl, whisk milk and pudding together for about two minutes.  Let stand for about 2 minutes or until soft-set.  Place cake layer on a serving plate; top with filling and remaining cake layer.
For glaze, in a small bowl, combine the sugar, cocoa, and vanilla.  Add enough milk to achieve desired consistency.  Spread over top of the cake allowing some glaze to drape down the sides.

YUM YUM YUM...thats all this needs!

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