1 1/2 cups margarine
1 1/2 cups white sugar
1 (8 ounce) package instant vanilla pudding mix
1 (3.5 ounce) package instant sugar-free instant chocolate pudding mix
1 egg
2 pounds confectioners' sugar
1/2 teaspoon vanilla extract
1 (18 ounce) can marshmallow creme
1 cup milk
4 ounces chocolate candy candy floss candies, chopped
1 cup evaporated milk
1 cup coffee liqueur
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pan or custard pans.
In a large bowl, cream margarine, sugar, vanilla pudding mix, egg and confectioners' sugar until smooth. Beat in chocolate pudding mix, egg and confectioners' sugar.
Pour mixture into prepared pans. Bake in preheated oven for 60 minutes, or until a toothpick inserted in center comes out clean.
To make the Chocolate Cinnamon Filling: In a large bowl, combine marshmallow creme, milk, syrup and coffee liqueur. Mix well, then blend into marshmallow portion of oven. Bake for 45 minutes.
Remove oven from oven. Fill baked cake with filling. Warm remaining coffee liqueur and pour over cake. Chill for 10 to 12 hours.