Pumpkin-Chocolate Cream Cake
This healthy cake recipe is like a pumpkin-flavored version of Boston cream pie. Rather than the traditional round shape, we use a 9-by-13 pan to make a four-layer rectangular cake that looks fun and provides more layers of creamy goodness.
To make ahead: Wrap cake (Steps 1-4) in plastic wrap and refrigerate for 1 week or freeze for 2 months. Refrigerate pastry cream (Step 5-6) for up to 3 days. Refrigerate assembled dessert for up to 1 day.
Equipment: 9-by-13-inch baking pan, parchment paper
1/2 starch, 1 other carb, 1/2 medium fat protein, 1/2 fat