Easy Boston Cream Pie

Ingredients

1 yellow cake mix (Buy a good brand.)

Filling

1/4 cup Splenda Blend

2 tablespoons corn starch

Dash of salt

1 cup skim milk

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

Glaze

1 cup chocolate chips

1/4 cup heavy cream

Method

Prepare the cake mix according to package directions. Bake the batter in two layer pans and freeze one for future use. In a medium saucepan, combine Splenda Blend, corn starch, salt and skim milk. Cook over medium heat, stirring constantly, until the mixture comes to a full boil and thickens. Remove pan from heat. Whisk eggs together in a small bowl. Stir in two tablespoons of custard to temper the eggs (prevent scrambling). Stir tempered eggs into custard mixture. Return to low heat, stirring constantly, and cook for another two minutes. Remove from heat and add extracts. Pour mixture into a bowl and cover the surface with plastic wrap. Chill for at least two hours. Cut cake into two layers and frost one with custard. For glaze, melt chocolate chips in a double boiler. Add cream and stir until the glaze is cool. Spread on top of cake. Chill dessert for at least four hours and serve.