Instructions: 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.

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