Preparation:
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. |
