Easy Boston Cream Pie
You wouldn't believe how good and rich this pie is! Plus, it's much easier to make than the traditional version. Refrigerate 4 hours before serving to make slicing easier.
Total Steps
2
Ingredients
13
Tools Needed
3
Ingredients
- 3 tablespoons hot water
- 1 tablespoon diet margarine softened
- 1/8 teaspoon salt
- 1 cup powdered sugar
- 4 tablespoons cocoa powder
- 3 ounce vanilla pudding mix not instant
- 1 teaspoon vanilla extract
- 1 tablespoon olive oil
- 4 whole egg whites
- 1 cup cold water
- 1/2 teaspoon baking powder
- 1 envelope whipped topping Dream Whip whipped topping mix
- 18.25 ounce yellow cake mix reduced fat
Instructions
Step 1
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.
Step 2
To prepare icing, combine powdered sugar, cocoa powder, salt, margarine, and water until smooth. Frost the top of the cake with icing, and let additional run down the sides of the cake.