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1
In a medium-sized heat-resistant, non-metallic bowl (very complicated given the microwave venue), combine sugar, flour, egg and 1/4 cup milk together.
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2
Heat this uncovered bowl in the microwave for 2 minutes or until sauce is thick and smooth. Stir every 30 seconds.
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3
Place in fridge to chill.
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4
In a 1-quart heat-resistant non-metallic measuring cup, combine honey, chocolate pieces and butter. Heat cup (uncovered like above) in microwave for 2.5 to 3 minutes until chocolate melts. Stir occasionally.
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5
Gradually stir in milk and vanilla. Blend well.
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6
Heat (again uncovered) in microwave for 1.5 minutes. Chill in fridge. While custard and topping cool, prepare cake mix according to the package's normal directions.
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7
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 (or cups) and cover each with clear plastic wrap. Heat in microwave for 6 minutes, or until the toothpick test is successful (when it comes out un-gooey). If using cups, make sure to spread them out to the microwave's periphery. They have a much higher burning potential in the center.
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8
Invert cakes onto a cooling rack, mildly root for the Pats and enjoy!
