Wow a beautiful day we are having - the sun is shining, it's a bit brisk with the temp, but the winds of the last 2 days have finally calmed down, and I think I heard rumblings of 40 degrees for temps. Which could result in melting snow, YAHOO
Yesterday was our monthly scrapping day and it was my turn to host. As I mentioned before Lib was having a big birthday this year, so we had a little birthday lunch as well. Chili is her favorite, so I made up a batch, with some corn muffins and this
Chocolate Toffee Flan Cake - by Pampered Chef
You need 2 flan cake pans
1 pkg of Devils Food Cake Mix
2 squares of unsweetened baking chocolate coarsely chopped
1 jar (7 oz) Marshmallow Cream
2 tbsp of milk
3 toffee bars coarsely chopped (I used the bag of Heath Bits that you can get where they sell chocolate chips)
1 12 oz container of Cool Whip
Preheat oven to 350. Lightly spray the pans with cooking spray and place parchment circles in the bottom of the flan pans.
Prepare cake mix according to directions and divide between the 2 pans. Bake for 20-25 minutes or until cake tester comes out clean. Cool in pans for 10 minutes and then remove to cooling rack. Cool completely.
Cut chocolate into several pieces. Place in bowl and add marshmallow cream and milk. Microwave on high for 1 minute stirring after 30 seconds. Stir until completely smooth. Cool
Take 1 cup of Cool Whip out of the container to be used for decorations on the top. Add the rest to the chocolate mixture and fold in until combined. Stir in about 2/3 cups of the chocolate toffee bits, mix and spread on the cake, dividing between the 2 cakes. Garnish with the Cool Whip and sprinkle on some of the toffee bits. Refridge at least 30 minutes before serving. Cut into 8 wedges.
Really Yummy and easy
Until Next Time