Boston Cream Cake Recipe

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Boston Cream Cake
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Ingredients
23
Count
Nutrition
187
Calories
Total time
120
Minutes
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Ingredients:

  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1/4 tsp lemon extract
  • 1/2 cup plain soymilk
  • cooking spray
  • 1/4 cup raw cashews
  • 3/4 cup cold water
  • 2 tbsp cold water
  • 3 oz soft tofu
  • 1/2 cup sugar
  • 4 tsp cornstarch
  • 1/4 tsp salt
  • 1 tbsp canola oil
  • 1 tsp vanilla
  • 3 tbsp cocoa
  • 1 tbsp canola oil
  • 1 cup sifted powdered sugar

Directions:

  1. The milk and the potato need to be at room temperature.
  2. Cake: Preheat oven to 350°F Spray and flour an 8 inch round pan.
  3. Sift flour, baking powder and salt together.
  4. Cream Potato and margarine. Add the sugar and beat until fully blended and mix is fluffy.
  5. Add the Vanilla and lemon to the sugar mix and continue to beat.
  6. Slowly add soy milk, beating until fully blended. Then add flour mixture, 1/3 cup at a time, and beat until batter is smooth.
  7. Pour into pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cool in the pan for 20 minutes.
  9. Remove from pan and let cool on a rack for at least 1 hour.
  10. Filling:.
  11. In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute. Add remaining water Wash down sides of blender while doing so and then blend on high for 2 minutes. Add tofu, sugar, cornstarch, and salt. Blend on high until mixture is completely smooth.
  12. Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly. Continue cooking and stirring until mixture is very thick, about 2 minutes.
  13. Remove from heat then stir in oil and vanilla. Allow to cool, stir occasionally. At room temperature, cover and refrigerate until chilled, at least 1 hour.
  14. To make glaze:.
  15. In a medium bowl, blend cocoa and oil. Add sugar and water and beat until smooth.
  16. To assemble cake:.
  17. Split cake into layers. Place bottom on plate and spread filling on. Top with second layer. Spread glaze over top layer. Don't worry if it drips.
  18. Refrigerate until served.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 186.66 Kcal (782 kJ)
Calories from fat 56.12 Kcal
% Daily Value*
Total Fat 6.24g 10%
Sodium 189.61mg 8%
Potassium 141.81mg 3%
Total Carbs 29.72g 10%
Sugars 13.89g 56%
Dietary Fiber 1.03g 4%
Protein 3.3g 7%
Vitamin C 0.3mg 0%
Iron 1mg 6%
Calcium 45mg 5%
Amount Per 100 g
Calories 241.5 Kcal (1011 kJ)
Calories from fat 72.61 Kcal
% Daily Value*
Total Fat 8.07g 10%
Sodium 245.31mg 8%
Potassium 183.48mg 3%
Total Carbs 38.45g 10%
Sugars 17.97g 56%
Dietary Fiber 1.33g 4%
Protein 4.27g 7%
Vitamin C 0.3mg 0%
Iron 1.3mg 6%
Calcium 58.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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