This is a really easy and quick way to make an old favorite, Boston Cream Pie, which is actually a cake. There is another recipe for this dessert in which you make everything from scratch. I prefer the easier route, myself!1 pkg. Pillsbury Reduced-Sugar yellow cake mix
1 pkg. Jell-O brand, sugar-free, fat-free vanilla pudding
2 oz. unsweetened chocolate
2 tsp. butter
1 cup powdered sugar
1 tsp. vanilla
~3/4 cup water
Spray two 9-inch, round cake pans with non-stick baking spray and set your oven to 350. Prepare the cake mix according to directions, divide it between the two pans, level batter and bang out the bubbles. Bake according to box instructions (~29 minutes). Then let cool outside of pans for ~20 minutes on a cooling rack.
Prepare the pudding according to the box instructions, then leave in fridge to set (at least 10 minutes) until you're ready to use it.
Cut the rounded top off of one of the cakes to level it. Spread on the pudding, all the way to the edges. Place the other cake on top.
On low heat, melt chocolate and butter in a small sauce pan. Once completely melted, remove from heat and add the vanilla and sugar. Blend well (it may look too dry and chunky, but it will smooth when you add the water). Add the water and stir vigorously over low heat until well blended and able to pour. You may need to add a little more water to get the right consistency. Pour over cake and spread all the way to the edges. Chill and serve.
This is a lower calorie, lower fat version of this yummy dessert. Although it's only about 100 calories and 0.5 grams of fat lower per serving (1/12 of the cake) than the original recipe, it's better than nothing! It all counts in my book! Enjoy!
1 pkg. Jell-O brand, sugar-free, fat-free vanilla pudding
2 oz. unsweetened chocolate
2 tsp. butter
1 cup powdered sugar
1 tsp. vanilla
~3/4 cup water
Spray two 9-inch, round cake pans with non-stick baking spray and set your oven to 350. Prepare the cake mix according to directions, divide it between the two pans, level batter and bang out the bubbles. Bake according to box instructions (~29 minutes). Then let cool outside of pans for ~20 minutes on a cooling rack.
Prepare the pudding according to the box instructions, then leave in fridge to set (at least 10 minutes) until you're ready to use it.
Cut the rounded top off of one of the cakes to level it. Spread on the pudding, all the way to the edges. Place the other cake on top.
On low heat, melt chocolate and butter in a small sauce pan. Once completely melted, remove from heat and add the vanilla and sugar. Blend well (it may look too dry and chunky, but it will smooth when you add the water). Add the water and stir vigorously over low heat until well blended and able to pour. You may need to add a little more water to get the right consistency. Pour over cake and spread all the way to the edges. Chill and serve.
This is a lower calorie, lower fat version of this yummy dessert. Although it's only about 100 calories and 0.5 grams of fat lower per serving (1/12 of the cake) than the original recipe, it's better than nothing! It all counts in my book! Enjoy!
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