LOW-FAT BOSTON CREAM PIE

Steps:

• Heat oven to 350 degrees.
• Lightly grease or spray 8 or 9-inch cake pan.
• Mix flour, baking powder, and salt in small bowl.
• In medium bowl, beat egg whites at medium speed until frothy.
• Gradually add 1/4 cup of the sugar, beating until stiff peaks form.
• In large bowl with same beaters, beat remaining 1/4 cup sugar and veg oil spread until light and fluffy.
• With mixer on low speed, alternately beat in flour mixture and milk until blended.
• Stir in vanilla and 1/3 of the egg white mixture.
• Fold in remaining egg whites until no white streaks remain.
• Pour into pan and bake 35 min.
• ,or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack 10 minutes.
• Turn out on rack to cool completely.
• While cake is baking make filling and glaze.
• Filling: Prepare pudding according to package directions, using the 1 1/2 cup milk.
• Refrigerate 30 minutes, or until thickened.
• Glaze: Mix sugar, cocoa, and cornstarch in small saucepan.
• Stir in milk and bring to boil over medium heat.
• Cook 1 minutes, stirring constantly, or until slightly thickened.
• Refrigerate 20 minutes to cool.
• To Assemble Cake: With serrated knife, cut cake in half horizontally.
• Place bottom layer, cut side up, on serving platter.
• Spread filling over top and top with remaining layer of cake, cut side down.
• Spread glaze over top, letting some of the glaze drip down sides.
• Chill 3 hours or until glaze sets.