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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 12 |
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âThis is my lighter version of a Boston cream pie cake. Both the glaze and the filling are fat-free. This is a dessert you'll be pleased to serve on your holiday table.â Nancy Zimmerman - Cape May Court House, New Jersey Ingredients:
1/3 cup butter, softened |
3/4 cup sugar |
2 eggs, lightly beaten |
1/3 cup unsweetened applesauce |
1-1/2 teaspoons vanilla extract |
2-1/4 cups cake flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup fat-free milk |
filling: |
1-1/4 cups cold fat-free milk |
1 package (1 ounce) sugar-free instant vanilla pudding mix |
glaze: |
1-1/4 cups confectioners' sugar |
2 tablespoons baking cocoa |
1/2 teaspoon vanilla extract |
1 to 2 tablespoons fat-free milk |
Directions:
1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in applesauce and vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk until blended.
2. Coat two 9-in. round baking pans with cooking spray and sprinkle with flour; add batter. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Place one cake layer on a serving plate; top with filling and remaining cake layer.
4. For glaze, in a small bowl, combine the confectioners' sugar, cocoa and vanilla. Add enough milk to achieve desired consistency. Spread over top of cake, allowing some glaze to drape down the sides. Yield: 12 servings.
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