Louis's boston cream cake

Yield: 8 Servings

Measure Ingredient
5 \N Eggs
½ cup Sugar
3 packs Sugar substitute *
1 teaspoon Vanilla extract
¾ cup Flour
2 tablespoons Cornstarch
1 teaspoon Baking powder
2 cups Skim milk
1 pack Vanilla instant pudding mix, sugar-free
½ teaspoon Ground cinnamon
1 teaspoon Cocoa powder

*Sweet'n Low or other heat-stable 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 15-20 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 two-thirds 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 JEWISH-FOOD digest V96 #014 Date: Thu, 5 Sep 1996 15:22:13 -0400 From: Linda Shapiro- Naples FL <lss@...>

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