b'SPONGE CAKE4 Eggs1/2 TeaspoonJello Lemon PuddingPREHEAT OVEN TO 375 DEGREES.2 TablespoonsSPONGE CAKE Milk PowderPREPAREJELLOLEMONPUDDINGACCORDINGTO 1 TablespoonLight CornPACKAGE DIRECTIONS.SyrupCOMBINE EGGS, LEMON PUDDING, MILK POWDER, CORN 1/2 TeaspoonSaltSYRUP,SALTANDSUGARINTOALARGEBOWL. 3/4 CupGranulatedUSING A WIRE WHIP, BEAT ON HIGH SPEED FOR 30 TO 35SugarMINUTES, ( TIME VARIES DUE TO THE TEMPERATURE OF 1 CupSoft -A-SilkCakeTHEEGGS)TOACHIEVEAFIRMBUTSTIFFPEAK.FlourIN SEPARATE BOWL, SIFT FLOUR AND BAKING POWDER 3/4 TeaspoonBakingTOGETHER.PowderINTHEFIRSTBOWLADDWATERANDTHEFLOUR 2 TablespoonsWaterMIXTUREAND MIX ON LOW SPEED. WHEN THOROUGHLYBLENDED,MIXONHIGHSPEEDFOR30SECONDS. 7 CupsFrench CustardPOUR BATTER INTO FOUR 8 INCH GREASED CAKE PANS, ( page 280 )FILLING EACH PAN HALF FULL. PLACE IN OVEN FOR 25 Chocolate Fudge IcingMINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER(cut recipe found onCOMES OUT CLEAN. ONCE BAKED LET COOL ON A WIRE page 276 in half ).RACK.PREPARE FRENCH CUSTARD, FOUND ON PAGE 280 ANDCHOCOLATE FUDGE ICING FOUND ON PAGE 276. CUT BOTHRECIPES IN HALF.ONCE CAKES HAVE COOLED PLACE 3 1/2 CUPS OF FRENCHCUSTARD BETWEEN TWO LAYERS OF SPONGE CAKE.( MAKE SURE CUSTARD IS SPREAD EVENLY BETWEENLAYERS ).ICE THE TOP LAYER OF THEPIE WITH CHOCOLATE FUDGE ICING. REFRIGERATE UNTIL USE.176 MAKES 2 BOSTON CREAM PIES.'