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| Chocolate Caramel Flan Cake |
"This cake layered with caramel, flan, and chocolate cake is sure to be a hit. You can find this cake in most Mexican bakeries. The first time I tried it, I knew I had to find a good recipe. Finally after much pleading the woman gave it to me! It's very time consuming but worth the end result!"
Ingredients :
- cooking spray
- 1 (13 ounce) can Mexican cajeta caramel
- Cake:
- 1 (18.25 ounce) box devil's food cake mix
- 1 1/2 cups water
- 3 eggs
- 1/2 cup vegetable oil
- Flan:
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 5 eggs
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 cup whole milk
- 1 1/2 teaspoons Mexican vanilla extract
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 3H5M |
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- Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt(R)) with cooking spray.
- Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth, 20 to 30 seconds. Pour into the bottom of the prepared pan.
- Combine cake mix, water, 3 eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
- Pour cake batter over cajeta in the pan.
- Combine condensed milk, evaporated milk, 5 eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
- Pour milk mixture slowly over cake batter.
- Wrap pan tightly with aluminum foil; place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 2 hours. Remove pan from the baking dish; let cool for 15 minutes. Unwrap the aluminum foil; invert cake onto a large rimmed plate. Let cake cool completely, about 30 minutes. Chill before serving.
Notes :
- Flan will move to bottom of cake pan as it bakes.
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