Lost-in-boston Cream Pie

In bowl mix sugar, all-purpose flour, cornstarch, salt and egg. In saucepan
heat milk over medium heat until small bubbles appear around edge.
Gradually whisk milk into flour mixture. Return all of mixture to saucepan;
cook over medium heat, whisking until bubbly, 3 minutes. Reduce heat to
low; cook, whisking, 2 minutes longer. Remove from heat. Stir in vegetable
oil spread and extracts. Cool slightly. Press wax paper onto surface; and
refrigerate overnight. For cake, preheat oven to 350 ?F. Coat 8″ round cake
pan with nonstick spray. In bowl with mixer at medium speed beat sugar and
vegetable oil spread until blended. Beat in egg yolk and vanilla and orange
extracts until smooth. In bowl mix cake flour, baking powder and salt.
Alternately stir flour mixture an buttermilk into egg yolk mixture,
beginning and ending with flour. In another bowl with clean beater and
mixer at medium-high beat egg whites until stiff peaks form. Fold into
batter. Spoon batter into pan. Bake 35 minutes. Cool in pan on rack. In
saucepan, mix cocoa, condensed milk and 2 tablespoons water. Heat over low
heat, stirring constantly, until thick, 2 minutes. Cook, stirring, 1
minute. Remove from heat; cool slightly. Remove form pan. Cut in half
horizontally. Place bottom half, cut side up, on plate. Spread custard over
top. Top with second half, cut side down. Spread glaze over top. Serve at
room temperature or chilled.

Makes 10 servings. Per servings. 234 calories; 6 g protein; 7 g fat; 47 mg
cholesterol; 38 g carbohydrates; 288 mg sodium.

Your time in the kitchen: 30 minutes. Ready to serve in 5 hours, 5 minutes
+ overnight.

Sneak peak at irresistible, guilt-free treats from Richard Simmons’
brand-new cookbook, “Sweetie Pie”, printed in Woman’s World, 11/4/97 issue.