Boston Cream Pie,Using Pudding Mix

Directions

1. 1. In large bowl, let Large eggs hot to room temperature.
2. 2. Preheat oven to 350^F. At medium speed, beat Large eggs till thick and lemon colored.
3. Gradually beat in sugar, 1 Tbsp. at a time, till very thick and light - about 5 min.
4. 3. Meanwhile, sift flour with baking pwdr and salt. In measuring c., combine 1/4 c. water, 1 tsp. vanilla, and lemon juice. Blend flour mix, one-third at a time, into egg mix, alternately with water mix. Beat 1 minute.
5. 4. Turn into 2 ungreased, 9-inch layer pans, dividing proportionately. Bake 25 min, till surface springs back when pressed with fingertip. Invert pans, setting rims on 2 other pans. Cold 1 hour. MAKE FILLING: Make pudding as label directs, reducing lowfat milk to 1 1/2 c.; add in 1 tsp. vanilla. Cold; chill, with sheet of waxed paper placed directly on surface, several hrs.
6. MAKE GLAZE: In small saucepan, heat chocolate and butter over low heat. Remove from heat; add in sugar and 3/4 tsp. vanilla mixing till smooth. Stir in 2 1/2 to 3 Tbsp. warm water, one tsp. at a time, till glaze is of pouring consistency. @. To assemble: On cake plate, put cake layers together with filling; pour glaze over top, letting it run down sides. Chill - about 1/2 hour.
7. Makes 8servings.* Sift before measuring.