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Receta Louis' Boston Cream Cake
by Global Cookbook

Louis' Boston Cream Cake
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  Raciónes: 8

Ingredientes

  • 5 x Large eggs
  • 1/2 c. sugar
  • 3 pkt sugar substitute see * Note
  • 1 tsp vanilla extract
  • 3/4 c. flour
  • 2 Tbsp. cornstarch
  • 1 tsp baking pwdr
  • 2 c. skim lowfat milk
  • 1 pkt sugar-free vanilla instant pudding mix
  • 1/2 tsp grnd cinnamon
  • 1 tsp cocoa pwdr

Direcciones

  1. Note: Sweet'N Low or possibly other heat-stable sugar substitute.
  2. Preheat oven to 400 degrees. Grease and line two 8-inch round cake pans with parchment paper or possibly waxed paper.
  3. Beat Large eggs with electric mixer till light and fluffy. Sprinkle sugar, sugar substitute, and vanilla over Large eggs; continue beating for 2 min.
  4. Sift flour, cornstarch, and baking pwdr together; sprinkle half the mix over batter. Mix in with rubber spatula. Repeat with remaining flour mix. Use a rubber spatula to spread batter proportionately in pans.
  5. Bake on center rack of oven for 15 to 20 min or possibly till cake is golden brown and springs back when lightly touched. Invert cake onto wire rack and cold for 5 min; remove pan. Set aside to cold.
  6. Blend lowfat milk with instant pudding fold in mixing bowl using electric mixer. Continue mixing at low speed for 1 minute or possibly till pudding mix is dissolved. Set pudding aside for 10 min or possibly till set.
  7. To assemble: Arrange a single cake layer on serving dish. Spread two-thirds of hard pudding proportionately over bottom cake layer. Place remaining cake layer proportionately on top.
  8. Stir cinnamon and cocoa into remaining pudding. Spread over top of cake as chocolate frosting. Chill till ready to serve. Cut with serrated knife.
  9. This recipe yields 8 servings.