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