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1
Preheat oven to 350'F.
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2
Lightly spray an 8 inch round cake tin.
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3
FOR THE FILLING:
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4
Prepare the pudding according to package directions but use less milk as the ingredients state above. The filling should be thicker then if you were just making a pudding.
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5
FOR THE CAKE:
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6
In a mixing bowl sift the flour, baking powder and salt.
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7
In another bowl cream the potato and margarine together. Add sugar and beat until sugar is fluffy and incorporated into the mixture.
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8
Add the vanilla and lemon extract and continue beating.
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9
Slowly add the soy milk and beat until well mixed. Add the flour mixture, 1/3 cup at a time and beat until the batter is smooth.
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10
Pour the batter into your prepared pan and bake for 25 to 30 minutes, or a tooth pick comes out clean inserted in the center.
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11
If done, remove cake from oven and cool on a metal rack for 20 minutes. Remove the cake from the pan and cool for an additional hour on the cooling rack.
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12
Cut the cake in half. Fill it with the vanilla pudding, put the top back on the cake and glaze.
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13
FOR THE GLAZE:
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14
Combine the melted margarine, cocoa and hot water in a bowl. Blend in the confectioner's sugar and vanilla. When you like the consistency pour or spread over the cake and let it cool for a while so the glaze can set.
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15
Bon Appetit.
