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