Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Granulated sugar |
| 2 tablespoons | Flour |
| 1 \N | Egg, slightly beaten |
| ¾ cup | Milk |
| 1 tablespoon | Rum |
| ½ cup | Light corn syrup |
| 6 ounces | Semi-sweet chocolate chips |
| 1 tablespoon | Butter |
| ¼ cup | Half and half or milk |
| ¼ teaspoon | Vanilla extract |
| 18½ ounce | Pk yellow cake mix |
| \N \N | Ingredients as called for |
| \N \N | On package label |
1. In a medium-sized, heat-resistant, non-metallic bowl, combine sugar, flour, egg and ¼ 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 2½ 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 ½ 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.