My computer is back up and running, after suffering a major crash. Yea!!
While my computer was down, I made this Easy Boston Cream Pie. I’m not sure why they call it a pie though…it looks more like a cake to me.
In any case, it sure is delicious.
Easy Boston Cream Pie
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3/4 cup Lucerne Best of the Egg Whites – 100% Liquid Egg White, or other egg white substitute
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
Blend cake mix, water, oil and egg whites in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour half of the batter in one cake pan and the remaining batter in the other.
Bake 29-33 minutes or until toothpick inserted into center of cakes comes out clean.
2 cups cold skim milk
1 package (3.4 ounce) Vanilla Jell-O Instant Pudding and Pie Filling
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
1 1/4 cups confectioners’ sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
2 tablespoons skim milk
In a small bowl, combine the confectioners’ sugar, cocoa, vanilla and milk.
Putting it all Together
Place one cake layer on plate. Spread filling on top of cake. Place remaining cake layer on top of filling.
Spread glaze over top of cake. Allow some glaze to drizzle down the sides.