Get in my tummy, Boston Creme Pie.

This post is a direct result of Mama Kat's Pretty Much World Famous Writer's Workshop. And also because I like pie.

I've never been a huge fan of sweets.

I've always preferred to drink my dessert, if you know what I mean.

But for some reason, the minute someone - me - mentions weight loss, healthy eating, or watching calories, I immediately begin to crave cake and candy and pie - OH MY!  I'm contrary like that.

Anyway, RJ is a huge fan of Boston Creme Pie, so I thought I'd wave my low-calorie wand over it and see what I came up with.  According to RJ, it's "good."  That, my friends, is high praise indeed.


2 egg whites
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup water plus a couple splashes
2 teaspoons vanilla extract, divided
1 cup skim milk
1 tablespoon unsweetened cocoa powder
2/3 cup powdered sugar 
Some Pam

Preheat your oven to 350 degrees, and spray a 9 inch round cake pan with some Pam.  I only had butter flavored, so I used that, and it seemed fine.  Combine the cake mix, the baking soda, the baking powder, 2/3 cup water, the egg whites and  a teaspoon of vanilla in a mixing bowl.  Stir until mixed, then mix in on medium speed with your mixer for a couple minutes.  Then, keep mixing it for a couple more minutes.  Trust me on this - without oil or real eggs, you can help the texture out by mixing it a long time.

After it's mixed, scoop it into your cake pan and spread it out.  It is way thicker that a normal cake batter.  That's ok.  That just means you are doing it right, where right equals JUST LIKE I SAID TO.  Whew, glad we got the whole dominance/who knows best thing over with early in this recipe.

Now, bake it in your previously mentioned preheated oven for 30 - 35 minutes.  It should spring back when you poke at it.  If it falls flat when you poke at it, a) you haven't cooked it long enough and b) you now have a cake with holes poked in it.  But whatever.  It's your cake.  I mean pie.  Let's just call it a cake-pie, shall we?

Meanwhile, mix the Jello, skim milk, and 1/2 teaspoon vanilla in a mixing bowl.  Use your mixer on low speed until it's a good, solid, gelatinous concoction.  Set it aside.  Don't eat it.  I know it looks like something you might want to eat with a spoon RIGHT NOW, but don't do it.  If you do, you'll have to go buy more pudding, and who wants to leave the house dressed and looking the way you do right now?  You can thank me later.

After your cake-pie cools completely, carefully remove it from the pan.  This is the somewhat tricky part.  Using a long serrated knife, cut your cake-pie in half horizontally, which means ACROSS, not DOWN.  As in, long-ways.  That's a technical term, y'all.

Remove the top half of your cake-pie and set it aside.  Spread the Jello mixture on the bottom half of your cake-pie, then put the top half back on.  

Now, mix the powdered sugar, cocoa powder, the remaining vanilla and just a splash (if you're one of THOSE people who is a stickler for measuring, start with 2 teaspoons) of water in a small bowl.  I used a whisk and kept adding water a few drops at a time until it was runny.  Kinda like a thin pancake batter.  If you don't know what pancake batter looks like, think cheap shampoo.  You KNOW you know what that looks like.  Anyway, after it's mixed, pour it over the top of your cake-pie and spread it out a bit.  Let gravity do the rest.

Ok, here's the best part.  Or the second best part, anyway.  If you cut it into 8 pieces, each serving has around 250 calories.  And it tastes good.

Really, the best part is eating it and not getting really fat. 


  1. I'm literally drooling right now! Thanks for sharing!

    New follower from Mama Kat's - thanks for stopping by!

  2. Looks yummy! Stopping by from Mama Kat's.

  3. Yummmy. Now I want donuts and pie for breakfast. Sweet. I've never been much for dieting anyway.

  4. This looks delicious!!

  5. I am so hungry right now. I could eat several slices of this.


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