Boston Cream Pie
Subscribe to The Cooking Cardiologist’s RSS Feed.You can also sign up to receive the RSS feed via email.
February 3, 2012
The cake:
Use a yellow cake mix. It is easier and the quickest way to make a base. Be sure to purchase a cake mix without hydrogenated fats. Dr. Oetker brand vanilla yellow cake mix is the best and is available at Whole Foods. Follow the directions on the box. To lighten up the calories, replace the oil with ½ cup unsweetened apple sauce. If you prefer, an egg substitute can be used in place of the eggs.
Ingredients:
The filling:
1/2 cup granulated sugar
3 Tbsp cornstarch
1/8 tsp salt
1 cup plus 2 T 1% low-fat milk
1/3 cup of egg substitute
1 Tbsp plant sterol/stanol margarine such as Benecol®
1/2 tsp vanilla
The glaze:
4 oz dark chocolate
4 Tbsp. 1% low fat milk
2/3 cup powdered sugar
Preheat oven to 3250F. Coat a 9-inch round cake pan with cooking spray. Prepare cake mix with substitutions as noted if desired. Bake according to directions. Remove from oven. Cool on a wire rack. When cooled at room temperature, remove and slice the cake horizontally.
For the filling, combine the sugar, cornstarch and salt in a medium sauce pan. On medium heat, slowly add the milk and egg substitute, whisking until combined. Bring to a boil, stirring with a whisk constantly to thicken sauce. When thickened, remove from heat and add margarine and vanilla. Place pan in a cold water bath until sauce is thick and cooled.
For the glaze, place chocolate and milk in the microwave. Microwave for 20 seconds, check and heat again until chocolate just begins to melt. Avoid over heating or the chocolate will seize. Add the powdered sugar and whisk to blend.
Assemble the cake with the split cake bottom and add the filling. Top with the remaining layer cake. Spread the chocolate over the top allowing chocolate to run down the sides. Serve slightly chilled.
Serves 12. Serving size: 1/12 of the cake.
Nutrition Facts: Calories: 275, Total Fat: 4 grams, Saturated Fat: 2 grams, Trans Fat: 0 grams, Cholesterol: 2 mg, Sodium: 339 mg, Carbohydrates: 56 grams, Fiber: 1 gram, Protein: 4 grams