FILLING:
1-1/4 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix

GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
1 to 2 tablespoons fat-free milk

In a large mixing 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. 
   

Coat two 9-in. round baking pans with cooking spray and sprinkle with flour;
add batter.

Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 
   

For filling, in a small bowl, whisk milk and pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set.
Place one cake layer on a serving plate; top with filling and remaining cake layer. 
   

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. 

Yield: 12 servings.