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Name: Boston Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1/3 c Maple syrup; 3 tb Sugar; 1/3 c Sugar; 1 tb Maple syrup; 2 Squares semisweet chocolate;; 1/8 ts Salt; 1/2 c Sugar; 1 ts Margarine; 1 Egg lightly beaten; 2 tb Water; 1 ts Vanilla extract; 1 1/2 ts Baking Powder; 1 ts Margarine; Vegetable cooking spray; 1 Egg yolk; 2 Egg whites; 2 1/2 tb Cornstarch; 1/2 c Skim milk; 1 1/2 c Cake Flour Sifted; 1 ts Vanilla extract; 1 1/4 c 2% low-fat milk; 3 1/2 tb Margarine; softened

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INGREDIENTS

1/3 c Maple syrup
3 tb Sugar
1/3 c Sugar
1 tb Maple syrup
2 Squares semisweet chocolate;
1/8 ts Salt
1/2 c Sugar
1 ts Margarine
1 Egg ; lightly beaten
2 tb Water
Vanilla Pastry Cream
1 ts Vanilla extract
1 1/2 ts Baking Powder
1 ts Margarine
Chocolate Glaze
Vegetable cooking spray
1 Egg yolk
2 Egg whites
2 1/2 tb Cornstarch
1/2 c Skim milk
1 1/2 c Cake Flour ; Sifted
1 ts Vanilla extract
1 1/4 c 2% low-fat milk
3 1/2 tb Margarine; softened

Servings

INSTRUCTIONS

Coat a 9-inch round cake pan with cooking spray, and line bottom with wax paper. Set aside. Cream margarine, and gradually add 1/2 cup sugar, beating well at medium speed of a mixer. Add vanilla and egg yolk; beat well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Beat the egg whites (at room temperature) at high speed of a mixer until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. Pour into prepared pan. Bake at 350 degrees for 35 minutes or until cake springs back when touched in center. Let cool in pan 5 minutes on a wire rack, and remove from pan. Peel off wax paper; let cool completely on wire rack. Using a serrated knife, split cake in half horizontally. Place bottom layer, cut side up, on a serving plate. Spread Vanilla Pastry Cream over bottom cake layer; top with remaining cake layer. Spread Chocolate Glaze over top of cake. Chill 1 hour or until glaze is set. Yield: 10 servings (serving size: 1 slice). INSTRUCTIONS FOR Vanilla Pastry Cream: Place egg in a bowl, and set aside. Combine sugar and cornstarch in a saucepan; stir well. Gradually add milk and maple syrup; stir with a wire whisk until blended. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat. Gradually stir one-fourth of hot milk mixture into egg; add to remaining milk mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat; stir in margarine and vanilla. Pour mixture into a bowl; place plastic wrap on surface and chill. INSTRUCTIONS FOR Chocolate Glaze: Combine all ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring frequently. Recipe by: Cooking Light, March 1995, page 92 Posted to JEWISH-FOOD digest V97 #233 by "Bob & Carole Walberg" on Aug 17, 1997

NOTES

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Boston Cream Pie

1/3 c Maple syrup
3 tb Sugar
1/3 c Sugar
1 tb Maple syrup
2 Squares semisweet chocolate;
1/8 ts Salt
1/2 c Sugar
1 ts Margarine
1 Egg lightly beaten
2 tb Water
 Vanilla Pastry Cream
1 ts Vanilla extract
1 1/2 ts Baking Powder
1 ts Margarine
 Chocolate Glaze
 Vegetable cooking spray
1 Egg yolk
2 Egg whites
2 1/2 tb Cornstarch
1/2 c Skim milk
1 1/2 c Cake Flour Sifted
1 ts Vanilla extract
1 1/4 c 2% low-fat milk
3 1/2 tb Margarine; softened

Coat a 9-inch round cake pan with cooking spray, and line bottom with wax  paper. Set aside.    Cream margarine, and gradually add 1/2 cup sugar, beating well at medium  speed of a mixer. Add vanilla and egg yolk; beat well. Combine flour,  baking powder, and salt; add to creamed mixture alternately with milk,  beginning and ending with flour mixture. Mix after each addition.    Beat the egg whites (at room temperature) at high speed of a mixer until  foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating  until stiff peaks form. Gently stir one-fourth of egg white mixture into  batter. Gently fold in remaining egg white mixture. Pour into prepared pan.  Bake at 350 degrees for 35 minutes or until cake springs back when touched  in center. Let cool in pan 5 minutes on a wire rack, and remove from pan.  Peel off wax paper; let cool completely on wire rack. Using a serrated  knife, split cake in half horizontally. Place bottom layer, cut side up, on  a serving plate. Spread Vanilla Pastry Cream over bottom cake layer; top  with remaining cake layer. Spread Chocolate Glaze over top of cake. Chill 1  hour or until glaze is set. Yield: 10 servings (serving size: 1 slice).    INSTRUCTIONS FOR Vanilla Pastry Cream: Place egg in a bowl, and set aside.  Combine sugar and cornstarch in a saucepan; stir well. Gradually add milk  and maple syrup; stir with a wire whisk until blended.    Bring to a boil over medium heat, and cook 1 minute, stirring constantly.  Remove from heat. Gradually stir one-fourth of hot milk mixture into egg;  add to remaining milk mixture, stirring constantly. Cook over medium heat 1  minute or until thickened, stirring constantly. Remove from heat; stir in  margarine and vanilla.    Pour mixture into a bowl; place plastic wrap on surface and chill.    INSTRUCTIONS FOR Chocolate Glaze: Combine all ingredients in top of a  double boiler; bring water to a boil. Reduce heat to low; cook until  chocolate melts, stirring frequently.    Recipe by: Cooking Light, March 1995, page 92 Posted to JEWISH-FOOD digest  V97 #233 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Aug 17,  1997

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Nutrition

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Serving Size: 1 Serving (241g)
Recipe Makes: 10 Servings

Calories: 567
Calories from Fat: 29 (5%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.9g
Cholesterol 42.6mg		13 %
Sodium 160.5mg		6 %
Potassium 200.5mg		5 %
Total Carbohydrate 122.2g		36 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 120.9g
Protein 12g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 567

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