Boston Cream Pie

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

1/3 cup granulated sugar
2 tbsp. flour
1 egg, slightly beaten
3/4 cup milk
1 tbsp. rum
1/2 cup light corn syrup
6 oz. semi-sweet chocolate chips
1 tbsp. butter
1/4 cup Half and half or milk
1/4 tsp. vanilla extract
1 pkg. (18-1/2 oz.) yellow cake mix Ingredients as called for on cake mix package label

INSTRUCTIONS

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.

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Tagged: bostoncreampie, desserts, pies add tags

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