Boston Cream Cake?

One of my fiancè's FAVORITE things is Boston Cream Pie. I, too, love it, but a girl trying to look FABULOUS for her wedding can't be eating Boston Cream Pie every night :-) It's not, at all, figure friendly. SO, I was given this recipe by my Weight Watcher leader mother, that uses the same base recipe that I've posted before (cake mix, diet soda, egg whites), and turns it into a DELICIOUS and much healthier version of the Boston Cream Pie!

Low-cal Boston Cream Pie cake :-)

1 yellow cake mix (i prefer Betty Crocker)
12 oz. Sprite Zero (or really, any diet drink will do)
2 egg whites
1 small pkg vanilla pudding
2 cups of cold skim milk
chocolate syrup
Fat free cool whip (optional)

*Grease a 9 x 13 pan (I used a metal pan and spray it down with Pam).

*Mix cake mix, Sprite, and egg whites, according to the package directions (I believe mine said to beat on low for 30 seconds and Medium for 2 minutes). DO NOT ADD OIL OR OTHER INGREDIENTS CALLED FOR IN CAKE MIX----JUST MIX!

*Pour into the pan and bake according to cake mix package directions.

*Take out of oven and let cool 15 minutes.

*Poke holes in the cake using either a fork or, my personal preference, the handle end of a wooden spoon. I make holes every inch or so......lots of holes.

*Mix up vanilla pudding with the cold milk, according to the directions. Let it thicken just a touch, and then spoon over the cake......you will not need ALL of the pudding, but a majority of it! Make sure it gets into all of the holes and then a thin layer across the top of all of the cake.

*Put in refrigerator to set up.

*After an hour or so, take cake out of refrigerator, and drizzle with chocolate syrup.....the amount depends on your liking.

*Put back in the refrigerator.....it will begin to set up with the pudding after awhile.

*If you desire, serve with fat free cool whip...delicious!

Servings: 15
WW Points per serving: 3