1/3 cup granulated sugar
2 tbsp flour
1 egg, slightly beaten
3/4 cup milk
1 tbsp rum
1/2 cup light corn syrup
6 oz semi-sweet chocolate chips
1 tbsp butter
1/4 cup half and half or milk
1/4 tsp vanilla extract
18 1/2 oz pk yellow cake mix
1 ingredients as called for
1 on package label
Directions
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.
Servings: 8 servings
Boston Cream Pie Iv Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie
The History of Recipes
It is quite feasible to prove the history of recipes far back into distant history, at least as far as the Egyptians, and maybe even further. Interesting though that maybe, sadly, these old cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to experts in ancient history are some clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. During Roman times 25BC a roman called Apicius wrote a collection of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius recounts how the early Romans made use of many different spices and herbs, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs prompted an explosion in recipe books, some of which are kept safe in academic collections. Like it or not, the introduction of TV gave us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Boston Cream Pie Iv recipe.
