Saturday, June 19, 2010

Boston Creme Angel Cake

As with most of us, I'm on a diet again and have lost five pounds so far. Sweets aren't usually my problem, but if I have them in the house I want to eat them. One of the ways I curb my sweet tooth is to make an Angel Food cake, which is fat-free. In fact, I have one in the oven right now.

My husband also likes Angel Food Cake, but one of his top favorites is Boston Cream Pie. One an Internet email list I am on, someone mention Boston Cream Angel Cake this week. I had never heard of such a thing, but wanted to know more. I did a Google search and found this recipe on the Taste of Home web site. With the pudding and hot fudge sauce, there is no way this is a diet food. So I went about revising it to meet my diet requirement. If you change the whole milk to fat free or even skim, the pudding mix to fat-free sugar-free, and the fudge sauce to sugar-free, you will have a delicious dessert for both the dieter and non-dieter. If you prefer the regular recipe, click on the link above, but if you opt for the lower calorie cake, use my recipe below.


Low calorie Boston Cream Angel Cake

2 C. plus 1T. fat-free or skim milk
1 package instant sugar-free French vanilla pudding
1 box Angel Food Cake mix
1 C. sugar-free chocolate fudge ice cream topping

Bake Angel Food cake according to directions on the box. Let cool. Make the pudding mix according to directions on the box and set aside. Using a serrated knife, slice the cake in to three horizontal layers, placing the bottom layer onto a cake dish. Spread half of the pudding on top of that layer. Carefully place the next layer on top of the pudding and then put the rest of the pudding on top of that, then placing the last cake layer on top.

In a microwave-safe bowl, heat the chocolate fudge with the remaining milk and stir well. Pour over the top of the cake, letting it run down the sides and serve. Make sure you keep the leftover cake in the refrigerator.

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