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Always Loved Boston Cream Pie


Always Loved Boston Cream Pie recipe














18 ¼ ounces cake mix
yellow, reduced fat
1 envelope whipped topping, prepared
½ teaspoon baking powder
1 cup water
4 large egg whites
1 tablespoon olive oil
1 teaspoon vanilla extract
3 ounces pudding mix
fat-free vanilla, not instant
1 cup powdered sugar
4 tablespoon cocoa powder
teaspoon salt
1 tablespoon margarine
fat free
3 tablespoon water


Preheat oven to 350℉ (180℃).

Prepare two 8 inch 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 20027% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 258mg 11%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 0%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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