Lighter Boston Cream Pie

• 1/3 cup butter, softened
• 3/4 cup sugar
• 2 large eggs, lightly beaten
• 1/3 cup unsweetened applesauce
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup fat-free milk
• 1-1/4 cups cold fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1-1/4 cups confectioners' sugar
• 2 tablespoons baking cocoa
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons fat-free milk

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in applesauce and vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk until blended.
2. Coat two 9-in. round baking pans with cooking spray and sprinkle with flour; add batter. Bake at 350u0b0 for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Place one cake layer on a serving plate; top with filling and remaining cake layer.
4. For glaze, in a small bowl, combine the confectioners' sugar, cocoa and vanilla. Add enough milk to achieve desired consistency. Spread over top of cake, allowing some glaze to drape down the sides.

butter, sugar, eggs, unsweetened applesauce, vanilla, cake flour, baking powder, salt, milk, cold fat, sugar, sugar, baking cocoa, vanilla, milk

Taken from www.tasteofhome.com/recipes/lighter-boston-cream-pie/ (may not work)