Boston Cream Pie Iv

1/3 c Granulated sugar

2 T Flour

1 Egg, slightly beaten

3/4 c Milk

1 T Rum

1/2 c Light corn syrup

6 oz Semi-sweet chocolate chips

1 T Butter

1/4 c Half and half or milk

1/4 t Vanilla extract

18 1/2 oz Pk yellow cake mix

Ingredients as called for On package label 1. In a medium-sized, heat-resistant, non-metallic bowl, combine

sugar, flour, egg and 1/4 cup milk together. 2. Heat, uncovered, in Microwave Oven 2 minutes or until sauce

is thickened and smooth. Stir every 30 seconds. 3. Place in refrigerator to chill.

4. In a 1-quart, heat-resistant, non-metallic measuring cup, com-

bine corn syrup, chocolate pieces and butter. 5. Heat, uncovered, in Microwave Oven 2 1/2 to 3 minutes or until

chocolate is melted. Stir occasionally. 6. Gradually stir in milk and vanilla. Blend well.

7. Heat, uncovered, in Microwave Oven 1 1/2 minutes. Chill in refrigerator.

8. While custard and topping are cooling, prepare cake mix

according to package directions. 9. Grease two 8-inch, heat-resistant, non-metallic cake pans.

Divide batter between each prepared cake pan. 10. Cover each cake pan with clear plastic wrap and heat in Microwave Oven

6

minutes or until a toothpick inserted in the center comes out clean. 11. Invert cakes onto a cooling rack.

12. When cake has cooled, place one layer on serving plate.

Spread chilled custard on top. 13. Place other layer on top of custard and spread chilled choco-

late sauce over top and let drizzle down sides. 14. Chill in refrigerator for 1 hour before serving.