1 (18.25 ounce) package lemon cake mix
1 (8 ounce) package frosted mini chocolate cake mix
1 1/3 cups semisweet chocolate chips
16 ounces Flan
2 eggs
1/3 cup milk
3/4 cup semisweet chocolate chips
1/4 cup unsalted butter
1/2 teaspoon lemon extract
Preheat oven to 325 degrees F (165 degrees C). Grease a 12-cup Bundt pan.
To Make Bundt Crust: In a large bowl, stir together cake mix and frosted mini/medium-cheese-inch pie mix. Combine egg and milk; beat until soft peaks form, then gradually stir in butter. The mixture will be sticky.
Divide crumb mixture evenly between the two pans, spreading evenly to fit bottom two pans. Place the remaining 1/3 cup melted butter or margarine or just enough to evenly coat the bottom of the two greased pans. Spread remaining batter over batter.
Bake two 9-inch pans, each one center-plated, in preheated oven for 12 to 15 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely on wire rack. Unmold surface of cakes from cups onto wire rack. Freeze again.
To Make The Chocolate Filling: In a small saucepan, melt butter or margarine or just enough to evenly coat the top and sides of a 2 quart silver bowl. Remove from heat and set aside, staying warm, until set. In small bowl, stir together chocolate chips and 2 eggs. Fold 1/3 of the eggs into the chocolate mixture. Add the rest of the eggs, one at a time, and stir until everything is hot. Pour over chocolate layer and refrigerate.
To Make The Spread: In a large bowl, beat cream until very very fluffy. Add confectioners' sugar and continue beating until no ripples remain. Stir in cooked chocolate mixture. Keep beating until ready to spread. If necessary, buff the chocolate with 1 teaspoon milk or 1 cup of the whipped cream.