"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Boston Cream Pie Recipe

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This recipe for Boston Cream Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Tuesday, September 30, 2008


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
1-1/4 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1-1/4 cups confectioners' sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
1 to 2 tablespoons fat-free milk

In a large mixing 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.
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.
For filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place one cake layer on a serving plate; top with filling and remaining cake layer.
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.

Number Of Servings:
Number Of Servings:
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Personal Notes:
Nutrition Facts
One serving: 1 slice Calories: 275 Fat: 6 g Saturated Fat: 3 g Cholesterol: 50 mg Sodium: 345 mg Carbohydrate: 50 g Fiber: 1 g Protein: 5 g

I got this recipe from www.tasteofhome.com




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