Recipe - Easy Boston Cream Pie

18 One fourth ounce Reduced fat yellow cake mix
1 Env Dream Whip® whipped
topping mix
One half teaspoon Baking powder
1 cup Water, cold
4 Whole egg whites
1 tablespoon Olive oil
1 teaspoon Pure vanilla extract
3 ounce Fatfree vanilla pudding
mix, not instant

ICING
1 cup Powdered sugar
4 tablespoon Cocoa powder
1/8 teaspoon Salt
1 tablespoon Reduced fat margarine,
softened
3 tablespoon Hot water

Preheat oven to 350. Prepare two 8" cake pans with cooking spray and flour;
set aside. In a mixing bowl, combine cake mix, whipped topping mix, and
baking powder. In another mixing bowl, combine water, egg whites, oil, and
vanilla extract. Mix dry ingredients with wet ingredients just until
moistened. Pour evenly into prepared pans. Bake for 25 minutes or until
golden brown. Freeze one layer for future use. Prepare pudding mix
according to package directions. Cool. Split cooled cake layer. Spread
bottom with pudding mix. Place top of cake layer over the pudding layer. To
prepare icing, combine powdered sugar, cocoa powder, salt, margarine, and
water until smooth. Frost top with icing, and let additional run down sides
of cake.

NOTES : Refrigerate 4 hours before serving to make slicing easier.

Recipe by: matejka@bga.com Posted to TNT Prodigy's Recipe Exchange
Newsletter by Sherry Zeiss zeiss@tab.com on Jul 11, 1997