| 1 | In a medium-sized, heat-resistant, non-metallic bowl, combine sugar, flour, egg and ?cup milk together. |
| 2 | Heat, uncovered, in microwave oven 2 minutes or until sauce is thickened and smooth. |
| 3 | Stir every 30 seconds. |
| 4 | Place in refrigerator to chill. |
| 5 | In a 1-quart, heat-resistant, non-metallic measuring cup, com- bine corn syrup, chocolate pieces and butter. |
| 6 | Heat, uncovered, in microwave oven 2 ?to 3 minutes or until chocolate is melted. |
| 7 | Stir occasionally. |
| 8 | Gradually stir in milk and vanilla. |
| 9 | Blend well. |
| 10 | Heat, uncovered, in microwave oven 1 ?minutes. |
| 11 | Chill in refrigerator. |
| 12 | While custard and topping are cooling, prepare cake mix according to package directions. |
| 13 | Grease two 8-inch, heat-resistant, non-metallic cake pans. |
| 14 | Divide batter between each prepared cake pan. |
| 15 | 10. |
| 16 | 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. |
| 17 | 1Invert cakes onto a cooling rack. |
| 18 | 1When cake has cooled, place one layer on serving plate. |
| 19 | Spread chilled custard on top. |
| 20 | 1Place other layer on top of custard and spread chilled choco- late sauce over top and let drizzle down sides. |
| 21 | 1Chill in refrigerator for 1 hour before serving |
