4 eggs
1 c. sugar
1 c. sifted cake flour
3/4 tsp. baking powder
1/4 tsp. salt
Vanilla extract
1 tsp. lemon juice

CUSTARD FILLING:

1 1/2 c. milk
1 pkg. (3 1/4 oz.) vanilla pudding & pie filling mix
Vanilla extract

GLAZE:

2 sq. unsweetened chocolate
3 tbsp. butter
1 c. powdered sugar
Vanilla extract

In a large bowl, let eggs warm to room temperature. Preheat oven to 350 degrees. At medium speed, beat eggs until thick and lemon colored. Gradually beat in sugar, 1 tablespoon at a time, until very thick and light, about 5 minutes.

Meanwhile, sift flour with baking powder and salt. In measuring cup, combine 1/4 cup water, 1 teaspoon vanilla and lemon juice. Blend in flour mixture, 1/3 at a time. Beat 1 minute.

Turn into 2 ungreased 9 inch layer pans, dividing evenly. Bake 25 minutes, until surface springs back when pressed with fingertip. Invert pans, setting rims on 2 other pans. Cool 1 hour.

Make filling: Make pudding as label directs, reducing milk to 1 1/2 cups, add 1 teaspoon vanilla. Cool, refrigerate, with sheet of waxed paper placed directly on surface, several hours.

Make Glaze: In small saucepan, melt chocolate and butter over low heat. Remove from heat, add sugar and 3/4 teaspoon vanilla, mixing until smooth. Stir in 2 1/2 to 3 tablespoons hot water, one teaspoon at a time, until 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. Refrigerate about 1/2 hour. Makes 8 servings.