Lighter Boston Cream Pie

• 13 cup butter, softened
• 34 cup sugar
• 2 eggs, lightly beaten
• 13 cup unsweetened applesauce
• 1 12 teaspoons vanilla extract
• 2 14 cups cake flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 12 cup nonfat milk
• 18 cup cold nonfat milk
• 1 (1 ounce) package sugar-free instant pudding mix
• 1 14 cups confectioners' sugar
• 2 tablespoons baking powder
• 12 teaspoon vanilla extract
• 1 -2 tablespoon nonfat milk

1. In a large mixing bowl, beat butter and sugar until crumbly.
2. Add eggs and mix well.
3. Beat in applesauce and vanilla.
4. Combine the flour, baking powder, and salt.
5. Add dry mixture to the butter mixture alternately with milk until blended.
6. Coat two 9 inch round baking pans with cooking spray and sprinkle with flour; add batter.
7. Bake at 350F for 12-15 minutes or until a toothpick comes out clean.
8. cool for 100 minutes before removing from pant to wire racks.
9. Let cool completely on wracks.
10. For Filling, in a small bowl, whisk milk and pudding mix for 2 minutes.
11. Let stand for 2 minutes or until soft-set.
12. Place one cake layer on a serving plate; top with filling and remaining cake layer.
13. For glaze, in a small bowl, combine confectionery sugar, cocoa, and vanilla.
14. Add enough milk to achieve desire consistency.
15. spread over top of cake, allowing some glaze to drape down the sides.

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

Taken from www.food.com/recipe/lighter-boston-cream-pie-329422 (may not work)