Recipe - Louiss Boston Cream Cake

5 Eggs
One half cup Sugar
3 pack Sugar substitute *
1 teaspoon Vanilla extract
Three fourths cup Flour
2 tablespoon Cornstarch
1 teaspoon Baking powder
2 cup Skim milk
1 pack Vanilla instant pudding mix,
sugarfree
One half teaspoon Ground cinnamon
1 teaspoon Cocoa powder

*Sweet'n Low or other heatstable sugar substitute.

Preheat oven to 400 degrees F. Grease and line two
8" round cake pans with parchment paper or waxed
paper. Beat eggs with electric mixer until light and
fluffy. Sprinkle sugar, sugar substitute, and vanilla
over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together;
sprinkle half the mixture over batter. Fold in with
rubber spatula. Repeat with remaining flour mixture.
Use a rubber spatula to spread batter evenly in pans.
Bake on center rack of oven for 1520 minutes or
until cake is golden and springs back when lightly
touched. Invert cake onto wire rack and cool for 5
minutes; remove pan. Set aside to cool.
Blend milk with instant pudding mix in mixing bowl
using electric mixer. Continue mixing at low speed for
1 minute or until pudding mix is dissolved. Set
pudding aside for 10 minutes or until set.
To assemble: Arrange a single cake layer on serving
dish. Spread twothirds of firm pudding evenly over
bottom cake layer. Place remaining cake layer evenly
on top. Stir cinnamon and cocoa into remaining
pudding. Spread over top of cake as chocolate
frosting. Refrigerate until ready to serve. Cut with
serrated knife.

Nutritional information per serving: Carbohydrates
28g; Protein 7g; Fat 4g; Calories 176; Fiber
.3g; Sodium 165mg; Cholesterol 172mg. Exchanges
per serving: 2 Starch exchanges plus 1 Fat exchange.
Source: The Art of Cooking for the Diabetic, by
Mary Abbott Hess
Formatted by: Nancy Filbert; April, 1995
Posted to JEWISHFOOD digest V96 #014

Date: Thu, 5 Sep 1996 15:22:13 0400

From: Linda Shapiro Naples FL lss@coconet.com