Microwave Boston Cream Pie

Microwave Boston Cream Pie

• 1/3 Cup granulated sugar
• 2 Tablespoon flour
• 1 egg -- Slightly Beaten
• 3/4 Cup milk
• 1 Tablespoon rum
• 1/2 Cup light corn syrup
• 6 Ounce Semi-Sweet chocolate chips
• 1 Tablespoon butter
• 1/4 Cup Half And Half or milk
• 1/4 Teaspoon vanilla extract
• 18 1/2 Ounce 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 ThickenedAnd Smooth. Stir Every 30 Seconds.

• 3. Place in Refrigerator to Chill.

• 4. in a 1-Quart, Heat-Resistant, Non-Metallic Measuring Cup, Combine CornSyrup, chocolate Pieces And butter.

• 5. Heat, Uncovered, in Microwave Oven 2 1/2 to 3 Minutes or Until chocolate IsMelted. 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 ToPackage Directions.

• 9. Grease Two 8-Inch, Heat-Resistant, Non-Metallic Cake Pans. Divide BatterBetween Each Prepared Cake Pan.

• 10. Cover Each Cake Pan With Clear Plastic Wrap And Heat in Microwave Oven 6Minutes 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 ChilledCustard on Top.

• 13. Place Other Layer on Top of Custard And Spread Chilled chocolate SauceOver Top And Let Drizzle Down Sides.

Enjoy.

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