Boston Cream Pie - sugar

Method

• 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, combine 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 ontoa 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.