Nuke Your Boston Cream Pie

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.

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 (uncovered like above) in microwave for 2.5 to 3 minutes until chocolate melts. Stir occasionally.

Gradually stir in milk and vanilla. Blend well.

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.

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.

Invert cakes onto a cooling rack, mildly root for the Pats and enjoy!