Boston cream pie iv

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.

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