Ron Magers Chocolate Flan Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Very easy to make Ingredients:
ingredients for cake |
devil's food cake mix (duncan hines preferred) |
1 can coke ingredients for flan |
1 can evaporated milk (regular, not light) |
1 can condensed milk |
3 eggs |
1 tablespoon vanilla extract you also need |
1 bottle of cajeta (mexican caramel or a regular caramel sauce) |
pam to spray bundt pan |
Directions:
1. Heat oven to 350-degrees
2. Follow instructions to make cake but use the can of coke instead of water.
3. Set cake mix aside and make the flan.
4. Put the flan ingredients in a blender and mix well
5. Spray the bundt can with Pam and cover the bottom with caramel
6. Pour cake mix into bundt pan
7. Pour the flan mix gently down one side of the pan. The flan will go to the bottom and the cake mix will raise up a bit as the flan mixture fills the bottom of the pan.
8. Set the bundt pan in a larger pan or tray with water. You are creating a double boiler but you need only a couple of inches of water.
9. Put it all in the oven and it will cook for at least 45 minutes and as much as an hour.
10. Check the cake doneness with a toothpick. The cake will stay more moist than most cakes you've ever made and you will see it separate a bit from the pan when it's done.
11. Let it cool and refrigerate for several hours
12. Take it out two hours before you plan to serve. Turn the bundt pan over and let it sit while warming to room temperature.
13. The bundt pan should then lift off to reveal a layer of flan, topped with caramel sitting atop a very moist chocolate cake.
14. If you want the flan more creamy, you can use 5 eggs instead of three and you can add a small package of Philadelphia cream cheese.
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