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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 165.2
  • Total Fat: 3.3 g
  • Cholesterol: 73.9 mg
  • Sodium: 227.2 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.0 g

View full nutritional breakdown of Boston Creme Cake (WW Inspired!) calories by ingredient
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Boston Creme Cake (WW Inspired!)



Introduction

I got this recipe out of a WW cookbook and altered it a bit to reduce calories and to fit what I had on hand at the time. Turned out FANTASTIC! I got this recipe out of a WW cookbook and altered it a bit to reduce calories and to fit what I had on hand at the time. Turned out FANTASTIC!
Number of Servings: 12

Ingredients

    Cake:
    1 c cake flour
    1.5 tsp baking powder
    1/4 tsp salt
    3 large eggs, at room temperature
    3/4 c granulated sugar
    1/4 c warm water
    2 tbsp Blue Bonnet Light Margarine
    1.5 tsp vanilla extract

    Custard:
    1/3 c granulated sugar
    3 tbsp cornstarch
    1/4 tsp salt
    1.5 c skim milk
    1 large egg
    1 tbsp Blue Bonnet Light Margarine
    2 tsp vanilla extract

    Glaze:
    1/3 c powdered sugar
    3 tbsp cocoa powder
    1 container Fiber One Vanilla Yogurt
    1/2 tsp vanilla extract

Directions

Preheat oven to 350 degrees F. Spray 2 9-in round cake pans, then line with wax paper rounds and spray again.

Cake:
Whisk together flour, baking powder, and salt in a bowl. On high, beat eggs until thickened (about 3 min). Gradually add in sugar, beating until light and fluffy. Add water, butter, and vanilla and beat on low speed until blended. Add the flour mixture and beat until just blended (DO NOT OVER BEAT!). Divide batter between the two pans and bake 25-30 min or until done. Cool completely.

Custard:
Whisk together the sugar, cornstarch, and salt in a medium saucepan. Whisk in the egg and milk until blended. Cook over medium heat, stirring constantly until it simmers. Continue to cook until mixture thickens. Remove from heat and stir in the butter and vanilla. Press plastic wrap directly onto the surface and let cool.

Glaze:
Sift sugar and cocoa powder together into a small saucepan. Stir in the yogurt and turn on heat to low. Cook until mixture bubbles and thickens, stirring constantly. Remove from heat and stir in vanilla. Let cool until thickened.

Assembly:
Turn out cakes and place one layer, bottom side up, on a serving plate. Whisk custard until smooth and spread evenly over the layer. Leave a 1/2-inch border. Top with second layer (top side up), and spread the glaze evenly over the cake.

Serves 12

Number of Servings: 12

Recipe submitted by SparkPeople user MRFLIBBLEISVRYX.






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