Easy Boston Cream Pie

Yields:	1 pie
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients

18 1/4	ozs	cake mix	yellow, reduced fat
1	envelope	whipped topping, prepared
1/2	teaspoon	baking powder
1	cup	water	cold
4	whole	egg whites
1	tablespoon	olive oil
1	teaspoon	vanilla extract	pure
3	ozs	pudding mix	fat-free vanilla, not instant

Icing
1	cup	powdered sugar
4	tablespoon	cocoa powder
1/8	teaspoon	salt
1	tablespoon	margarine	fat free
3	tablespoon	water	hot

Directions

Preheat oven to 350.

Prepare two 8andquot; cake pans with cooking spray and flour; set aside.

In a mixing bowl, combine cake mix, whipped topping mix, and baking powder.

In another mixing bowl, combine water, egg whites, oil, and vanilla extract.

Mix dry ingredients with wet ingredients just until moistened.

Pour evenly into prepared pans. Bake for 25 minutes or until golden brown.

Freeze one layer for future use. Prepare pudding mix according to package directions.

Cool. Split cooled cake layer. Spread bottom with pudding mix.

Place top of cake layer over the pudding layer. To prepare icing, combine powdered sugar, cocoa powder, salt, margarine, and water until smooth.

Frost top with icing, and let additional run down sides of cake.

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Member Review

Black Bean Chili

With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.

Reviewed by 1fungirl