Boston Cream Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Microwave

Amount Measure Ingredient — Preparation Method
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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 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 chocolate sauce
over top and let drizzle down sides.

14. Chill in refrigerator for 1 hour before serving.

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