Lighter Boston Cream Pie

Name: Lighter Boston Cream Pie
Ingredients: 1/3 cup butter, softened; 3/4 cup sugar; 2 large 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

15 ingredients

4 steps

Ingredients

1/3 cup butter, softened
3/4 cup sugar
2 large 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

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 in 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.