See Also: Boston Cream Pie(recipes)
Boston Cream Cupcakes(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Steamed treacle sponge pudding with clotted cream ice cream(recipes)
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Boston(encyclopedia)
Boston(dictionary)
Boston(dictionary)
Boston(tourism)

etoposide (medicine) and Boston Cream Pie (recipes)


etoposide (medicine)


etoposide
<drug, oncology> Etoposide is a semisynthetic derivative of podophyllotoxin used in the treatment of certain neoplastic diseases. It may be administered either intravenously or orally. Side effects: Low blood counts and chance of allergic reactions.


Boston Cream Pie (recipes)


Boston Cream Pie

Yield: Makes 8 servings

What a remarkable trio–light cake, pudding filling and a sinfully rich chocolate glaze!





Ingredients:



1/2(18-1/4-ounce) package light yellow cake mix

1/8teaspoon Baking soda

2/3cup water

2egg whites

1-1/2teaspoons vanilla, divided

1package (4-serving size) sugar-free instant vanilla pudding and pie filling mix

1-1/3cups fat-free (skim) milk

Chocolate Glaze (recipe follows)









Preparation:





1.Preheat oven to 350°F. Spray 9-inch round cake pan with nonstick Cooking spray. Lightly coat with flour. Set aside.2.Combine cake mix and Baking soda in large bowl; mix well. Add water, egg whites and 1 teaspoon vanilla. Beat at low speed with electric mixer 30 seconds. Increase speed to medium; beat 2 minutes.3.Pour batter into prepared pan. Bake 30 minutes or until cake pulls away from side of pan and springs back when touched lightly in center. Remove from oven. Cool 10 minutes on wire rack. Invert onto serving plate; cool completely.4.Combine pudding mix, milk and remaining 1/2 teaspoon vanilla in medium bowl. Beat at low speed with electric mixer 2 minutes; set aside.5.Prepare Chocolate Glaze.6.Cut cake in half horizontally; carefully remove top half of cake. Spread bottom half with pudding mixture. Replace top half; spoon Chocolate Glaze over top. Allow to stand until glaze hardens. Cut into wedges.









Nutritional Information:







Serving Size:







Carbohydrate

51 g







Cholesterol

1 mg







Saturated Fat

1 g







Total Fat

2 g







Calories from Fat

9 %







Calories

241







Protein

3 g







Sodium

275 mg









Dietary Exchange:







Fat

1/2







Starch

3







Chocolate Glaze



Ingredients:



2/3cup powdered sugar

1tablespoon unsweetened cocoa powder

1tablespoon water

1/2teaspoon vanilla









Preparation:





1.Sift together powdered sugar and cocoa in medium bowl. Add water and vanilla; mix well.2.Add more water, 1 teaspoon at a time, until of desired spreading consistency.







Cook' s Tip:

For a less rich dessert, try a dusting of powdered sugar instead of the chocolate glaze.