Nuke Your Boston Cream Pie Recipe

Directions

In a medium-sized heat-resistant, non-metallic bowl , combine sugar, flour, egg and 1/4 cup milk together. Heat this uncovered bowl in the microwave for 2 minutes or until sauce is thick and smooth. Stir every 30 seconds. Place in fridge to chill. In a 1-quart heat-resistant non-metallic measuring cup, combine honey, chocolate pieces and butter. Heat cup in microwave for 2. 5 to 3 minutes until chocolate melts. Stir occasionally. Gradually stir in milk and vanilla. Blend well. Heat in microwave for 1. 5 minutes. Chill in fridge. While custard and topping cool, prepare cake mix according to the package's normal directions. Grease two 8-inch heat-resistant, non-metallic cake pans. Or use a bunch of mini baking cups, as pictured here. Divide batter between each cake pan and cover each with clear plastic wrap. Heat in microwave for 6 minutes, or until the toothpick test is successful . If using cups, make sure to spread them out to the microwave's periphery. They have a much higher burning potential in the center. Invert cakes onto a cooling rack, mildly root for the Pats and enjoy!.