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If you are unsure whether this Louis' Boston Cream Cake recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| "A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." | | ~ 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
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Cake Recipes
Louis' Boston Cream Cake Recipe
Recipe Ingredients:
5 eggs
1/2 cup sugar
3 packages sugar substitute, see * Note
1 tsp vanilla extract
3/4 cup flour
2 tbsp cornstarch
1 tsp baking powder
2 cups skim milk
1 package sugar-free vanilla instant pudding mix
1/2 tsp ground cinnamon
1 tsp cocoa powder
Recipe Instructions:
* Note: Sweet'N Low or other heat-stable sugar substitute.
Preheat oven to 400 degrees. Grease and line two 8-inch round cake pans with parchment paper or waxed paper.
Beat eggs with electric mixer until light and fluffy. Sprinkle sugar, sugar substitute, 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 a 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 springs back when lightly touched. Invert cake onto wire rack and cool for 5 minutes; remove pan. Set aside to cool.
Blend milk with instant pudding mix in mixing bowl using electric mixer. Continue mixing at low speed for 1 minute or until pudding mix is dissolved. Set pudding aside for 10 minutes or until set.
To assemble: Arrange a single cake layer on serving dish. Spread two-thirds of firm pudding evenly over bottom cake layer. Place remaining cake layer evenly on top.
Stir cinnamon and cocoa into remaining pudding. Spread over top of cake as chocolate frosting. Refrigerate until ready to serve. Cut with serrated knife.
This recipe yields 8 servings.
Exchanges Per Serving: 2 Starch, 1 Fat.
Nutrition Facts: Carbohydrates 28g; Protein 7g; Fat 4g; Calories 176; Fiber 0.3g; Sodium 165mg; Cholesterol 172mg.
Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"
Servings: 8
| "Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." | | ~ John Thorne, American food writer |
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Important Note: This Louis' Boston Cream Cake
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Louis' Boston Cream Cake recipe is located in our Cake Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Louis' Boston Cream Cake Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
