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Boston Cream Pie

1/3 cup granulated sugar
2 tablespoon flour
1 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 ounce package yellow cake mix

In a medium-sized, heat-resistant, non-metallic bowl, combine sugar,
flour, egg and 1/4 cup milk together. Heat, uncovered, in microwave
2 minutes or until sauce is thickened and smooth. Stir every 30
seconds. Place in refrigerator to chill.

In a 1-quart, heat-resistant, non-metallic measuring cup, combine
corn syrup, chocolate pieces and butter. Heat, uncovered, in
microwave 2 1/2 to 3 minutes or until chocolate is melted. Stir

Gradually stir in milk and vanilla. Blend well. Heat, uncovered,
in microwave 1 1/2 minutes. Chill in refrigerator.

While custard and topping are cooling, prepare cake mix according
to package directions. Grease two 8-inch, heat-resistant, non-metallic
cake pans. Divide batter between each prepared cake pan.

Cover each cake pan with clear plastic wrap and heat in microwave
6 minutes or until a toothpick inserted in the center comes out
clean. Invert cakes onto a cooling rack.

When cake has cooled, place one layer on serving plate. Spread
chilled custard on top. Place other layer on top of custard and
spread chilled chocolate sauce over top and let drizzle down sides.

Chill in refrigerator for 1 hour before serving.


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