Boston Cream Pie,Using Pudding Mix Recipe

Ingredients

• 4 x Large eggs
• 1 c. cake flour sifted *
• 3/4 tsp baking pwdr
• 1/4 tsp salt
• 3/4 tsp baking pwdr vanilla extract
• 1 tsp lemon juice custard filling-
• 1 1/2 c. lowfat milk
• 1 pkt vanilla pudding and pie filling mix (3 1/4 ounce) vanilla extract glaze-
• 2 ounce unsweetened chocolate (2 sq
• 3 Tbsp. butter
• 1 c. confectioners sugar vanilla extract

Instructions

1. 1.
2. In large bowl, let Large eggs hot to room temperature.
3. 2.
4. Preheat oven to 350^F.
5. At medium speed, beat Large eggs till thick and lemon colored.
6. Gradually beat in sugar, 1 Tbsp.
7. at a time, till very thick and light - about 5 min.
8. 3.
9. Meanwhile, sift flour with baking pwdr and salt.
10. In measuring c., combine 1/4 c. water, 1 tsp.
11. vanilla, and lemon juice.
12. Blend flour mix, one-third at a time, into egg mix, alternately with water mix.
13. Beat 1 minute.
14. 4.
15. Turn into 2 ungreased, 9-inch layer pans, dividing proportionately.
16. Bake 25 min, till surface springs back when pressed with fingertip.
17. Invert pans, setting rims on 2 other pans.
18. Cold 1 hour.
19. MAKE FILLING: Make pudding as label directs, reducing lowfat milk to 1 1/2 c.; add in 1 tsp.
20. vanilla.
21. Cold; chill, with sheet of waxed paper placed directly on surface, several hrs.
22. MAKE GLAZE: In small saucepan, heat chocolate and butter over low heat.
23. Remove from heat; add in sugar and 3/4 tsp.
24. vanilla mixing till smooth.
25. Stir in 2 1/2 to 3 Tbsp.
26. warm water, one tsp.
27. at a time, till glaze is of pouring consistency.
28. @.
29. To assemble: On cake plate, put cake layers together with filling; pour glaze over top, letting it run down sides.
30. Chill - about 1/2 hour.
31. Makes 8servings.
32. * Sift before measuring.