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Name: Boston Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 6 oz Semi-sweet chocolate chips; 18 1/2 oz Pk yellow cake mix; Ingredients as called for; 1/4 c Half and half or milk; 1/3 c Granulated sugar; 3/4 c milk; 1 Egg, slightly beaten; 1/2 c Light corn syrup; On package label; 2 tb Flour; 1 tb Rum; 1 tb Butter; 1/4 ts Vanilla extract

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INGREDIENTS

6 oz Semi-sweet chocolate chips
18 1/2 oz Pk yellow cake mix
Ingredients as called for
1/4 c Half and half or milk
1/3 c Granulated sugar
3/4 c milk
1 Egg, slightly beaten
1/2 c Light corn syrup
On package label
2 tb Flour
1 tb Rum
1 tb Butter
1/4 ts Vanilla extract

Servings

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, 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.

NOTES

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Boston Cream Pie

6 oz Semi-sweet chocolate chips
18 1/2 oz Pk yellow cake mix
 Ingredients as called for
1/4 c Half and half or milk
1/3 c Granulated sugar
3/4 c milk
1 Egg, slightly beaten
1/2 c Light corn syrup
 On package label
2 tb Flour
1 tb Rum
1 tb Butter
1/4 ts Vanilla extract

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.

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Nutrition

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Serving Size: 1 Serving (117g)
Recipe Makes: 8 Servings

Calories: 178
Calories from Fat: 79 (44%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.3g
Cholesterol 7.1mg		2 %
Sodium 21.3mg		1 %
Potassium 98.4mg		3 %
Total Carbohydrate 25.9g		8 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 24.6g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 178

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