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Simple Boston Cream Pie

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Ingredients
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Flour 2 Tablespoon
  Egg 1 , well-beaten
  Milk 3⁄4 Cup (12 tbs)
  Rum 1 Tablespoon
  Light corn syrup 1⁄2 Cup (8 tbs)
  Semi sweet chocolate pieces 6 Ounce (1 Package)
  Butter/Margarine 1 Tablespoon
  Half and half/Milk 1⁄4 Cup (4 tbs)
  Vanilla 1⁄4 Teaspoon
  Yellow cake mix 9 Ounce (1 Package)
Directions

Sift together sugar and flour into a medium-sized, heat-resistant, non-metallic bowl.
Add well-beaten egg, 3/4 cup milk and rum.
Mix thoroughly using an egg beater or hand mixer.
Heat, uncovered, on roast for 3 minutes.
Stir.
You will notice sauce is thickening.
Heat on roast an additional 1 minute, stirring once.
Place in refrigerator to chill.
In a 1 quart, heat-resistant, non-metallic measuring cup, combine corn syrup, chocolate pieces and butter.
Heat, uncovered, on roast for 2 minutes.
Stir.
If chocolate is not completely melted, heat on roast an additional 30 seconds.
Gradually stir in half and half and vanilla.
Blend well.
Heat, uncovered, on roast for 2 minutes.
Chill in refrigerator.
While custard and topping are cooling, prepare cake mix according to package directions.
Lightly grease and flour two 8-inch round, glass cake dishes.
Pour2/3 cups batter into each prepared cake dish.
Bake one layer at a time on roast for 8 to 10 minutes or until wooden pick inserted in center comes out clean.
Allow cake to cool for 5 minutes then invert onto 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

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake

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