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How To make 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.

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