Preparation:
1. In large bowl, let eggs warm to room temperature. 2. Preheat oven to 350^F. 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. 3. Meanwhile, sift flour with baking powder and salt. In measuring cup, combine 1/4 cup water, 1 teaspoon vanilla, and lemon juice. Blend flour mixture, one-third at a time, into egg mixture, alternately with water mixture. Beat 1 minute. 4. 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. * Sift before measuring. |
