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Receta Boston Cream Pie Iv
by Global Cookbook

Boston Cream Pie Iv
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  Raciónes: 8

Ingredientes

  • 1/3 c. Granulated sugar
  • 2 Tbsp. Flour
  • 1 x Egg, slightly beaten
  • 3/4 c. Lowfat milk
  • 1 Tbsp. Rum
  • 1/2 c. Light corn syrup
  • 6 ounce Semi-sweet chocolate chips
  • 1 Tbsp. Butter
  • 1/4 c. Half and half or possibly lowfat milk
  • 1/4 tsp Vanilla extract
  • 1 x 18 1/2 ounce Pk yellow cake mix Ingredients as called for On package label

Direcciones

  1. In a medium-sized, heat-resistant, non-metallic bowl, combine sugar, flour, egg and 1/4 c. lowfat milk together.
  2. Heat, uncovered, in Microwave Oven 2 min or possibly till sauce is thickened and smooth. Stir every 30 seconds.
  3. Place in refrigerator to chill.
  4. In a 1-qt, heat-resistant, non-metallic measuring c., com- bine corn syrup, chocolate pcs and butter.
  5. Heat, uncovered, in Microwave Oven 2 1/2 to 3 min or possibly till chocolate is melted. Stir occasionally.
  6. Gradually stir in lowfat milk and vanilla. Blend well.
  7. Heat, uncovered, in Microwave Oven 1 1/2 min. Refrigeratein 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 min or possibly till 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. Refrigeratein refrigerator for 1 hour before serving.