Boston Cream Pie Update

My birthday came and went, and I'm happy to say my version of Boston Cream Pie turned out terrific! If you're craving a slice, or if you've never tried it and you're wondering what all my fuss is about, well...here's your chance. If you don't mind using convenience products, you can whip one up in the same amount of time you'd need to make any other box mix-canned frosting cake.

Easy Boston Cream Pie Cake

Ingredients:

3/4 cup egg substitute (or amount provided on cake mix)

1 (18.25-ounce) yellow cake mix, any brand

1 1/3 cup water (or amount provided on cake mix)

1/3 cup oil (or amount provided on cake mix)

Directions:

Preheat oven per cake mix directions. Prepare 2-8" or 9" round cake pans per cake mix directions. Set aside.

In large mixing bowl, use a mixer to beat egg substitute until stiff peaks form:

Slowly add cake mix and gently fold in, so you don't deflate the eggs (the mixture will be thick). Then add the water and oil, and continue mixing until it's just mixed (the mixture will have lumps). Pour into prepared pans. (I deliberately make one a little thinner than the other, but you can make them even if you prefer.) Bake and cool according to cake mix directions.

While the cake is baking, prepare the filling and glaze:

Easy Boston Cream Pie Filling

Ingredients:

1 (3.9-ounce) package vanilla pudding mix

1 1/2 cups 2% (or lower-fat) milk

Directions:

Combine pudding mix and milk in medium bowl with a whisk for 2 minutes. Refrigerate until needed.

Easy Boston Cream Pie Chocolate Glaze

Ingredients:

1 (3.9-ounce) package chocolate pudding mix

1 1/2 cups 2% (or lower-fat) milk

1/2 cup chocolate syrup

Directions:

Combine pudding mix and milk in medium bowl with a whisk for 1 minute. Add chocolate syrup and whisk for 1 additional minute. Refrigerate until needed.

When the cake is cooled, remove from the pan. If one cake is thicker, use it for the bottom of the cake. Put it on a large plate or cake platter. Gently stir the Filling just enough to ensure the consistency is even. Spoon it on to the center of the cake and spread it to about 1/2" away from the edge. Gently place the other cake on top. Stir the Glaze well, spoon it on to the center of the cake, and spread it to the edges of the cake. You can either use all the glaze, and let it drizzle artistically down the sides, or use it like frosting and "frost" the sides with it, as I did.

Work gently but quickly, and as soon as you're done, refrigerate it. It's best to let it refrigerate for at least 2 hours, so the filling can congeal nicely. When you're ready to serve, cut it gently so it maintains its shape, and keep it cold so the filling and glaze don't get too soft. Enjoy!