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Boston Cream Pie

Yield 10 servings (serving size: 1 slice)


  • Vegetable cooking spray
  • 3 1/2 tablespoons margarine, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 1/2 cups sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup skim milk
  • 2 egg whites
  • 3 tablespoons sugar
  • Vanilla Pastry Cream
  • Chocolate Glaze

Nutrition Information

  • calories 281
  • caloriesfromfat 27 %
  • fat 8.4 g
  • satfat 2.8 g
  • monofat 3.3 g
  • polyfat 1.8 g
  • protein 4.6 g
  • carbohydrate 47.9 g
  • fiber 0.1 g
  • cholesterol 46 mg
  • iron 1.6 mg
  • sodium 126 mg
  • calcium 99 mg

How to Make It

  1. Coat a 9-inch round cake pan with cooking spray, and line bottom with wax paper. Set aside.

  2. Cream margarine, and gradually add 1/2 cup sugar, beating well at medium speed of a mixer. Add vanilla and egg yolk; beat well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition.

  3. Beat the egg whites (at room temperature) at high speed of a mixer until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. Pour into prepared pan. Bake at 350° for 35 minutes or until cake springs back when touched in center. Let cool in pan 5 minutes on a wire rack, and remove from pan. Peel off wax paper; let cool completely on wire rack.

  4. Using a serrated knife, split cake in half horizontally. Place bottom layer, cut side up, on a serving plate. Spread Vanilla Pastry Cream over bottom cake layer; top with remaining cake layer. Spread Chocolate Glaze over top of cake. Chill 1 hour or until glaze is set.