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Recipe Name: Boston Cream Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 10

1/4 Cup(s) Margarine, softened
1/2 Cup(s) Sugar, divided
3 Tablespoon(s) Sugar
1 1/2 Cup(s) Cake Flour, sifted
1 1/2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
2/3 Cup(s) Skim milk
1 Teaspoon(s) Vanilla extract
2 Egg whites
Vegetable cooking spray
1 Tablespoon(s) Cornstarch
1 Egg, lightly beaten
1 1/2 Tablespoon(s) Cocoa
Beat margarine at high speed with an electric mixer until
creamy;gradually add 1/2 cup sugar, beating well (about 5
minutes).Combine flour, baking powder, and salt. Add to margarine
mixturealternately with milk, beginning and ending with flour mixture.
Stir invanilla.Beat egg whites at high speed until foamy. Gradually add
remaining 3Tsugar, beating until stiff peaks form. Stir one-third of
egg whitemixture into batter; fold remaining egg white mixture into
batter. Pourinto an 8-inch round cake pan coated with cooking
spray.Bake at 350F for 35 minutes or until a wooden pick inserted in
centercomes out clean. Cool in pan on wire rack 5 minutes; remove from
pan,and cool completely on wire rack.Split cake in half horizontally;
place bottom layer, cut side up, on aserving plate. Spread with Vanilla
Cream Filling; top with remainingcake layer, cut side down. Spread
Chocolate Glaze over top of cake.Chill 3 hours.VANILLA CREAM FILLING:
Combine first 5 ingredients in a saucepan,stirring with a wire whisk
until blended. Bring to a boil over mediumheat, and cook 1 minute,
stirring constantly. Stir in vanilla. Cover panand chill until set.
Makes 1 1/2 cups.CHOCOLATE GLAZE: Combine sugar, cocoa, and cornstarch
in a smallsaucepan. Gradually add milk, stirring until well blended.
Bring to aboil over medium heat, and cook 1 minute, stirring
constantly. Stir invanilla. Makes about 1/3 cup.Recipe by: America's
Best Recipes, Winter 1995, page 83Posted to JEWISH-FOOD digest by Linda
Shapiro <> on Nov02, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 258
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 19.7mg
Sodium: 255.9mg
Potassium: 142.4mg
Carbohydrates: 47.4g
Fiber: <1g
Sugar: 29.3g
Protein: 5.1g

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