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Boston Cream Pie-Part 1















Low Fat, Trans-fat Free, Low Sodium


cup vegetable shortening
cup sugar
2 large eggs
1 cup cake flour
1 teaspoon baking powder
1 pinch salt
½ cup milk
½ teaspoon liquid butter flavoring
½ teaspoon vanilla extract
Cream filling
½ cup sugar
¼ cup cornstarch
¼ teaspoon salt
2 cups milk
4 each egg yolks
slightly beaten
1 teaspoon vanilla extract
Chocolate glaze (see part 2)


Cream shortening; gradually add sugar, beating well.

Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.

Stir in butter flavoring and vanilla.

Pour batter into a greased and floured 9-inch round cakepan.

Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes; remove from pan, and cool completely.

Split cake layer in half horizontally to make 2 layers.

Spread cream filling between layers; spread chocolate glaze CREAM FILLING: Combine first 3 ingredients in a heavy saucepan. Add milk and egg yolks; stir with a wire whisk until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, until thickened (about 1 minute); remove from heat. Stir in vanilla. See Part 2.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 19811% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 99mg 4%
Total Carbohydrate 13g 13%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 0%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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