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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Just in time for your Cinco de Mayo celebrations, delicious moist cake recipe from Shirley in Brandon, a friend from In the Kitchen with Paula. Ingredients:
3/4 cup caramel ice cream topping |
1/2 cup of blanched slivered almonds, toasted slightly |
flan |
3 eggs |
1 (14 ounce) can sweetened condensed milk-i used dolce con leche brand |
1 (12 ounce) can evaporated milk |
1 teaspoon of mexican vanilla extract, if you can find it otherwise i used homemade version of 10 split vanilla beans steeped in brandy in a dark cabinet for months |
cake |
18 1/4 ounces yellow cake mix |
1 1/4 cups water |
1/3 cup canola oil |
3 eggs |
Directions:
1. Preheat oven to 325 degrees.
2. Spray bundt pan thoroughly with cooking spray.
3. Pour 3/4 cup caramel topping in bundt pan.
4. Sprinkle almonds evenly over the caramel topping.
5. Beat the flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
6. Ladle flan mixture evenly and slowly over caramel and almonds in the bundt pan.
7. Prepare cake mix according to package directions.
8. Very gently pour prepared cake mix over flan mixture in pan.
9. Set the bundt cake pan inside a hot water bath, use your roaster pan. Use hot water in bath for even cooking of the flan portion.
10. Bake for one hour, start testing cake at 50 minutes with a cake tester.
11. Remove from oven.
12. Remove from water bath.
13. Allow to cool on a baking rack for a minimum of 30 minutes at room temp and then invert onto serving plate.
14. (I tend to refrigerate at this point for at least one hour to allow the flan to set properly and not slide off the cake when inverted.)
15. Use a cake plate with a lip, the caramel topping slides down the sides and it can get messy at this juncture.
16. Drizzle additional caramel topping over sliced cake before serving if desired.
17. Must be stored in refrigerator.
18. Others have tried this cake using other flavors besides a vanilla cake. Shirley used a deep dark Devil's food cake mix and it was stunning. She used almond flavoring instead of the vanilla for the chocolate version.
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