Lost in Boston Cream Pie
|For vanilla custard:|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|All-purpose flour||2 Tablespoon|
|1% low fat milk||2 Cup (32 tbs)|
|70% buttermilk vegetable oil spread||1 1⁄2 Tablespoon|
|Pure vanilla extract||1 Teaspoon|
|Orange extract||1⁄4 Teaspoon|
|Non stick vegetable oil cooking spray||1|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|70% buttermilk vegetable oil spread||3 Tablespoon, at room temperature|
|Cake flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Low fat buttermilk||1⁄2 Cup (8 tbs)|
1) Preheat oven to temperature of 350 degrees.
2) Use non-stick cooking spray to coat a 8-inch round layer cake pan.
3) To make the vanilla custard, stir together the flour, sugar, cornstarch, egg and salt in a medium bowl. Stir well till blended.
4) Heat the milk over medium heat in a medium, heavy saucepan till small bubbles start to appear around the pan-€™s edges.
5) Whisk the milk into the flour mixture very gradually.
6) Put the entire mixture back into the saucepan and cook of medium heat, whisking, till the mixture is thick and bubbly. This takes about 2 to 3 minutes of cooking.
7) Reduce the heat to low and cook for another 2 minutes, whisking all the time.
8) Add the vegetable oil spread and vanilla and stir well. Add the orange extracts, stir. Allow the mixture to slightly cool.
9) Directly onto the custard-€™s surface, press a waxed paper. Place in the fridge till firm. Refrigerate for several hours, or overnight.
9) To prepare the cake, beat together the sugar and vegetable oil spread with an electric mixer set on medium, in a medium bowl.
10) Add the vanilla, orange extracts and egg yolk and beat well.
11) Into the egg yolk mixture, alternately stir the flour mixture and the buttermilk, starting and ending with the flour mix, till the batter is smooth.
12) In a separate medium bowl, beat the egg white with clean beaters. The mixer should be set on medium-high. Beat till stiff and glossy peaks are formed.
13) Into the batter, fold the whites.
14) Into the prepared pan, spoon the batter.
15) Bake in preheated oven for about 30 to 35 minutes. When the cake is done, a wooden pick should emerge clean when inserted in the center.
16) Place the cake pan on wire rack and allow the cake to cool completely.
17) To make the glaze, stir together the cocoa powder, condensed milk and 2 tablespoons of water in a small saucepan.
18) Heat the mixture over low heat, constantly stirring, till the mixture is thick and bubbly. This takes about 2 minutes.
19) Cook the mixture for about 1 minute more, stirring and then remove from the heat. Allow to slightly cool.
20) To assemble the cake, take the cake out of the pan.
21) Use a long serrated knife to cut the cake horizontally in half.
22) On a cake plate, place the bottom half of the cake, keeping the cut side up and evenly spread the custard over the top.
23) Place the second cake half on the top, with the cut side down.
24) Over the top, evenly spread the glaze.
25) Serve at room temperature or chilled. Before serving, the cake can be chilled overnight or for a few hours, as preferred. Makes a good dessert as well as party treat.
Serving size: Complete recipe
Calories 2332 Calories from Fat 665
% Daily Value*
Total Fat 75 g114.9%
Saturated Fat 15.8 g79%
Trans Fat 3.9 g
Cholesterol 419.2 mg139.7%
Sodium 2475.3 mg103.1%
Total Carbohydrates 370 g123.2%
Dietary Fiber 16.6 g66.3%
Sugars 192.1 g
Protein 54 g108.5%
Vitamin A 75.1% Vitamin C 0.11%
Calcium 88.5% Iron 18.9%
*Based on a 2000 Calorie diet