Boston Cream Pie Iv

  • on August 18, 2010
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Ingrients & Directions

1/3 c Granulated sugar
2 tb Flour
1 Egg, slightly beaten
3/4 c Milk
1 tb Rum
1/2 c Light corn syrup
6 oz Semi-sweet chocolate chips
1 tb Butter
1/4 c Half and half or milk
1/4 ts 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.

8 Servings

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