Recipe - Pumpkin Flan Cakes

1 Box light yellow cake mix
1 teaspoon Cinnamon
One half teaspoon Nutmeg
One fourth teaspoon Cloves
One fourth teaspoon Ginger
Filling:
30 lg Marshmallows
One fourth cup Skim milk
1 cn Pumpkin
One half teaspoon Cinnamon
One fourth teaspoon Ginger
One fourth teaspoon Salt
3 cup Frozen light whipped topping
Thawed

Cake: Preheat oven to 350. Grease two Flan Pans and line centers with
Parchment Paper. Prepare cake according to package directions add cake
spices. Pour half of batter into each prepared Flan Pan. Bake 2530
minutes or until done. Cool in pan for 10 minutes. Loosen cake from edge
of pan and turn out onto serving plate.
Allow to cool completely before removing Parchment Paper.

Filling: Place marshmallows with milk in 2Quart Generation II Saucepan.
Melt marshmallows over low heat, stirring occasionally. Remove from heat.
Add pumpkin, spices and salt; stir to combine. Allow mixture to cool
completely. Fold in whipped topp ing. Fill each Flan Cake center with
pumpkin mixture. Chill before serving. Garnish with additional whipped
topping if desired.

Posted to EATL Digest 30 May 96

Date: Fri, 31 May 1996 17:15:02 0400

From: "Carol T." taillon@ACCESS.MOUNTAIN.NET

Recipe By : The Pampered Chef