Chocolate Pastry Cake

1. 1

   Combine first 4 ingredients in a heavy saucepan over low heat, stirring constantly until mixture is smooth.

2. 2

   Stir in vanilla and cool to room temperature.

3. 3

   Combine pie crust mix and 3/4 cup chocolate mixture in a small bowl.

4. 4

   Beat at medium speed with mixer until smooth.

5. 5

   Divide pastry in 6 equal portions.

6. 6

   Press each portion onto bottom of inverted ungreased 8-inch cake pan to within 1/2-inch from sides.

7. 7

   Bake layers, two at a time at 425u00b0 for 5 minutes.

8. 8

   Trim uneven edges of circles; run a knife under pastry to loosen it from cake pans.

9. 9

   Invert layers onto wax paper to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.