Boston Cream Pie

Title:
Boston Cream Pie

Yield:
8 Servings

Categories:
Pies,
Desserts,
Microwave




Ingredients:





   1/3 c  Granulated sugar


     2 tb Flour


     1    Egg, slightly beaten


   3/4 c  Milk


     1 tb Rum


   1/2 c  Light corn syrup


     6 oz Semi-sweet chocolate chips


     1 tb Butter


   1/4 c  Half and half or milk


   1/4 ts 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini