Quick & Easy Boston Cream Pie

763 calories per serving view nutrition facts

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Ingredients

1	package	cake mix, yellow	(single layer size)
1	each	egg
1	x	water
1/2	teaspoon	lemon extract
1	package	pudding mix, instant	vanilla
1 1/2	cups	milk
1	teaspoon	vanilla extract
1	can	chocolate frosting

Directions

1. Prepare the cake mix using the egg, water, and lemon extract, following label directions. Pour into a greased and floured 8-inch round cake pan.(9-inch is too large and causes cake to be too flat.)

2. Bake at 350�F for time indicated on the cake package, or until the center of the cake springs back when lightly touched. Cool cake in pan on rack for 10 minutes. Remove from pan and cool completely.

3. Prepare pudding mix with milk and vanilla and cook according to package directions. Cover with plastic wrap to prevent skin from forming on top and cool completely.

4. Split layer cake, fill with cooled vanilla pudding, put cake back together and then frost with enough chocolate frosting to cover the top.

Store in refrigerator.

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Nutrition Facts

Serving Size 259g

Amount per Serving

Calories 763 24% of calories from fat

	% Daily Value*
Total Fat 20.0g	31%
Saturated Fat 4.0g	22%
Trans Fat 0.0g
Cholesterol 56mg	19%
Sodium 1289mg	54%
Total Carbohydrate 136.0g	45%
Dietary Fiber 2.0g	6%
Sugars 91.0g
Protein 10.0g	21%

Vitamin A	5%		Vitamin C	1%
Calcium	29%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Dutch Baby Pancakes

This is an excellent dish for breakfast or dinner. Very simple, light, and can be topped with anything. I like frozen cherries cooked in a little Cherry Kiajafa, some sugar and maybe a little cornstarch to thicken the sauce. Keep an eye on them, oven temps can vary a lot and you don't want to burn them but you want to be sure they cool all the way.