Preheat oven to 350° F. Lightly spray 2 flan/shortcake pans with nonstick cooking spray; Place parchment circles in bottom of each pan. Prepare cake mix according to package directions. divide batter evenly between pans. Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Cool in pan 10 minutes; turn cake out onto nonstick cooking rack and cool completely.
Place cakes on serving platter. Place chocolate, marsmallow cream and milk in large microwave bowl. Microwave on HIGH 1 minute, stirring after 30 seconds. stir until chocolate is completely melted and mixture is smooth; cool slightly.
Chop toffee using food chopper, set aside. Attach open star tip to easy decorator fill with 1 cup of whipped topping and set aside for garnishing. Gently fold the remaining whipped topping and 2/3 cup of chopped toffee into chocolate mixture.
Divide chocolate mixture evenly between cakes. Garnish with whipped topping
and remaining chopped toffee. Refrigerate at least 30 minutes. Cut each
cake into 8 wedges.