Quick& easy boston cream pie

1      Package       Yellow cake mix
                        (single layer size)
   1                    Egg
                        Water
     1/2  Teaspoon      Lemon extract
   1      Package       vanilla pudding (regular)
   1 1/2  Cup           Milk
   1      Teaspoon      vanilla
   1      Can           chocolate frosting

1.  Prepare the cake mix using the egg, water, and lemon extract,  
following label directions.  Pour into a greased and floured 8-inch   
round cake pan.(9-inch is too large and causes cake to be too flat.) 

2.  Bake at 350øF for time indicated on the cake package, or until the	
center of the cake springs back when lightly touched.  Cool cake in pan  
on rack for 10 minutes.  Remove from pan and cool completely. 

3.  Prepare pudding mix with milk and vanilla and cook according to  
package directions.  Cover with plastic wrap to prevent skin from   forming
on top and cool completely. 

4.  Split layer cake, fill with cooled vanilla pudding, put cake back  
together and then frost with enough chocolate frosting to cover the   top.
Store in refrigerator. 

From the kitchen of Lois FLack.