Dessert: Boston Cream Pie

on Mar 9, 2005

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1 box yellow cake mix prepared according to directions on box making two 8 - 9 inch round cakes. Allow cakes to cool completely.

Custard Filling:

1/2 cup light cream
1/2 cup milk
1/4 cup sugar
Dash of salt 4 Tsp. cornstarch
2 eggs, beaten
1 tsp. vanilla

Combine light cream and 1/4 cup of the milk in a saucepan and heat over medium heat until bubbles start to form. Add sugar and salt and stir until dissolved. Remove from heat and cover. Combine remaining 1/4 cup milk and cornstarch and stir until smooth. Add beaten eggs. Pour mixture into the cream mixture and return to low heat. Stirring constantly, heat until mixture starts to thicken. Remove from heat and stir in vanilla. Allow mixture to cool completely. Place one layer of the cake on a cake platter and top with cooled custard. Place remaining layer of cake over the custard and top with chocolate frosting (recipe to follow) or you may use store bought frosting.

Chocolate Frosting:

3 ounces semi-sweet chocolate
2 Tbsp. butter
1/4 cup light cream
1/2 cup powdered sugar
1/2 tsp. vanilla

In a small saucepan, melt chocolate and butter over low heat. Remove from heat and stir in light cream. Add powdered sugar and vanilla and beat for a couple of minutes until smooth.

The Skinny: Use fat free Half and Half in place of the cream. Use low fat milk and your favorite egg and sugar substitutes.