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
Yields
8 Servings
