Boston Cream Pie Iv

Course : Chocolate
Serves: 8
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1/3 cup granulated sugar
2 tablespoons flour
1 large egg -- slightly beaten
3/4 cup milk
1 tablespoon rum
1/2 cup light corn syrup
6 ounces semi-sweet chocolate chips
1 tablespoon butter
1/4 cup half and half or milk
1/4 teaspoon vanilla extract
18 1/2 ounces yellow cake mix ingredients as called for on package label

Preparation / Directions:

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.


Nutritional Information:

420 Calories (kcal); 10g Total Fat; (22% calories from fat); 5g Protein; 78g Carbohydrate; 32mg Cholesterol; 488mg Sodium

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