1/3 c Granulated sugar 1 tb Butter
2 tb Flour 1/4 c Half and half or milk
1 Egg, slightly beaten 1/4 ts Vanilla extract
3/4 c Milk 18 1/2 oz Pk yellow cake mix
1 tb Rum Ingredients as called for
1/2 c Light corn syrup On package label
6 oz Semi-sweet chocolate chips
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.
Yields
8 servings