Boston Cream Pie

adapted from Taste of Home's "Healthy Cooking" magazine

Boston Cream Pie: Serves 12 ( 5 points)

1/3 c. light stick butter
3/4 c. sugar
2 eggs
1/3 c. unsweetened applesauce
1-1/2 tsp. vanilla
2-1/4 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. skim milk

Filling:
1-1/4 c. skim milk
1 package ( 1 oz) sugar free instant vanilla pudding

Glaze:
1 c. powdered sugar
2 T. baking cocoa
1/2 tsp. vanilla
2-3 T. skim milk

In a large bowl, beat butter and sugar until crumbly. Add eggs and beat well. Beat in applesauce and vanilla. Combine dry ingredients. Add to butter mixture alternately with milk.

Coat 2 9" round baking pans with cooking spray. Add batter. Bake at 350 for 12-15 minutes or until done. Cool for 10 minutes before removing from pans to cool completely.

Whisk pudding with milk until thickened.

Place one layer of cake on a serving plate. Spread filling over this layer. Top with the other layer of cake.

To make glaze, whisk ingredients together, adding milk as needed for desired consistency. Spread over top of cake and let some glaze drape down the side.