Easy Boston Cream Pie
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




18 1/4 ounces yellow cake mix reduced fat
1 env whipped topping Dream Whip whipped topping mix
1/2 teaspoon baking powder
1 cup water cold
4 whl egg whites
1 tablespoon olive oil
1 teaspoon vanilla extract
3 ounces vanilla pudding mix
1 cup powdered sugar
4 tablespoons cocoa powder
1/8 teaspoon salt
1 tablespoon diet margarine softened
3 tablespoons hot water





Preparation

1 Preheat oven to 350. Prepare two 8" 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 2 Toprepare icing, combine powdered sugar, cocoa powder, salt, margarine, and water until smooth. Frost top with icing, and let additional run down sidesof cake. 


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Preparation

 1  Preheat oven to 350. Prepare two 8" 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  2  Toprepare icing, combine powdered sugar, cocoa powder, salt, margarine, and water until smooth. Frost top with icing, and let additional run down sidesof cake.

About


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.