Chocolate
Toffee Flan Cakes
Ingredients:
1 package
(18.25 oz.) chocolate or devil's food cake mix (plus the ingredients to make the
cake)
2 squares (2
ounces) unsweetened baking chocolate, coarsely chopped
1 jar (7
ounces) marshmallow crème
2
tablespoons milk
3 toffee
bars (1.4 ounces each), coarsely chopped and divided
1 container
(12 ounces) frozen whipped topping, thawed
Preheat oven
to 350 degrees.
Using PAM,
lightly spray the two flan pans.
Place parchment circles in the bottom of each pan.
Prepare cake mix according to package directions. Divide batter evenly between the two pans.
Bake for
20-25 minutes or until toothpick inserted in center comes out clean.
Remove to
cooling racks. Cool in pans for 10
minutes. Turn out onto non-stick
cooling racks or serving plates.
Cool completely.
Cut each chocolate square into several pieces.
Place chocolate, marshmallow crème and milk in a covered, microwave bowl.
Microwave on high for 1 minute, stirring after 30 seconds.
Stir until
chocolate is completely melted and mixture is smooth.
Cool slightly.
Chop toffee bars. Using a spatula, gently fold the whipped topping into the chocolate mixture.
Add most of
the toffee into the mixture (reserving some for the decoration on the top of the
pies).
Divide the mixture evenly between the two cakes. Garnish with whipped topping and remaining chopped toffee.
Refrigerate
at least 30 minutes.