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LOUIS BOSTON CREAM CAKE
- from Cupcake recipe
1 tsp. shortening
5 eggs
1/2 c. sugar
3 packets Sweet N Low or other
heat-stable sugar substitute
1 tsp. pure vanilla extract
3/4 c. flour
2 tbsp. cornstarch
1 tsp. baking powder
2 c. skim milk
1 (1.6 oz.) pkg. sugar-free vanilla
instant pudding mix
1/2 tsp. ground cinnamon
1 tsp. cocoa powder
Preheat oven to 400 degrees. Using shortening, grease and line two 8 inch
round cake pans with parchment paper or waxed paper. Beat eggs in large bowl
with electric mixer until light and fluffy. Sprinkle sugar, Sweet N Low, and
vanilla over eggs; continue beating for 2 minutes. Sift flour, cornstarch, and
baking powder together; sprinkle half the mixture over batter. Fold in with
rubber spatula. Repeat with remaining flour mixture. Use rubber spatula to
spread batter evenly in pans. Bake on center rack of oven for 15 to 20 minutes
or until cake is golden and a wooden pick inserted comes out clean. Remove from
oven. Invert cake onto wire rack and cool for 5 minutes; remove pan. Set aside
to cool. In a large mixing bowl, blend milk with instant pudding. Continue
mixing at low speed for 1 minute or until pudding mix is dissolved. Cover and
refrigerate for 10 minutes or until set. To assemble: Arrange a single cake
layer on serving dish. Spread half the firm pudding over the bottom cake layer.
Place remaining cake layer evenly on top. Stir cinnamon and cocoa into
remaining pudding. Spread over top and sides of cake as chocolate frosting.
Refrigerate until ready to serve. Cut with serrated knife. Serves 8.
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