Email to wiccadwoman      

Recipe Categories: wiccadwoman's HOME PAGE4THofJULY ABM ALCOHOLICdrinks APPETIZERS BAZAAR BBQ BEANS BEVERAGES BREAD BREADSFORDINNER BREAKFAST BROWNIESandBARS CAJUNandCREOLE CAKEMIXreciipes CAKES CAMPING CANDY CANNING CASSEROLES CASTiron CELTIC CHEESEBALLS CHEESECAKES CHILI CHINESE CHRISTMAS CHURCH CITRUS39ADES39 CLAYPOT COFFEEcakes COFFEErecipes CONDIMENTS COOKIEPRESScookies COOKIES COOKIESfromCAKEMIXES COOKINGfor2 CRACKERS CRAFTS CROCKPOT CROCKPOTappetizers CROCKPOTbeverages CROCKPOTbreakfast CROCKPOTdesserts CROCKPOTsides CROCKPOTsoups_stewsandchilis CROWDcooking DANISHrecipes DAYbeforePAYDAY DESSERTS DESSERTtoppings DIABETIC DIETS DIPPEDchocolates DIPS DRIEDfoods EASTER EDIBLEFLOWERS EGGS ETHNIC FAMILYfavoritesTNT FLAVOREDoilsandvinegars FONDUES FOODstorage FREEZERfare FrenchToast FROSTINGSandICINGS FRUIT FUDGE GARDENING georgeFORMANgrill GIFTSfrommyKITCHEN GIFTSinaJAR GRAVIES GREEK GROUNDbeef HALLOWEEN HEALTHYsnacks HOTBEVERAGES HOUSEHOLD ICECREAMandSORBETSetc ITALIAN JAMSandJELLIES JAPANESE JELLOSALADS JonesFamily KIDS LAMB LEFTOVERS LOWCARB LOWFAT LUNCH MadHungryTV MAINdishPIES MAINENTREES MAKEyourOWN MARINADES MARINADESandRUBS MEDICINAL MENUS MEXICAN MICROWAVE MOMandDAD MOVIEnights MUFFINS myFAVORITES NONEDIBLES PAMPEREDchef PANCAKESandWAFFLES PASTA PASTRIES PETS PICNICFARE PIES PIZZAS POPCORN PORK POTATOsides POTlucks POULTRY POUNDcakes PPFM PRESSUREcooker QUICKandEASY QUICKandEASYdesserts QUICKbreads RAMEN RECIPESFORALEC RECIPESforBRIANNA RecipesforGordon RECIPESforGORDON RECIPESforJORDYN RECIPESforME RECIPESforSEAN RECIPEsites RICE SALADandDRESSING SALADandDRESSINGSII SANDWICHES SANDWICHmachine SANDWICHshop SAUCES SCONES SCOTTISH SEAFOOD SEASONINGS SHAKESandMALTS SIDES SKEWERSandKABOBS SKILLETS SLEEPovers Slushies SMOOTHIESetc SNACKS SOUPSandSTEWS SPECIALoccasions SPECIALTIES SPREADS SQUASHrecipes STPATTYS SUMMERdishes SUNDAYDINNER SYRUPS TEAparty TEAS THANKSGIVING TIPSandHINTS TRUFFLES VALENTINES VEGETABLES VEGETARIAN VITAMIXrecipes wedding whfoodscom WINGS WW WWpointcharts ZUCCHINI zzSTUFFzz

Chocolate Flan Cake




Source of Recipe


...


List of Ingredients




Cake
1 (18.25 ounce) box chocolate or devil's food cake mix

Topping
1 (10.9-ounce) jar cajeta (caramel topping) or Smucker’s
caramel topping or homemade cajeta

Flan
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
5 eggs



Recipe



Preheat oven to 350 degrees F. Spray a large (at least 12-cup) Bundt pan with nonstick coating.

Soften the cajeta in the jar in the microwave and pour into the prepared pan. (If you can’t find the cajeta or do not want to make your own, substitute Smucker’s Caramel topping, but the Mexican cajeta has a richer flavor).

Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel.

To make the flan, pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well. Pour the flan mixture very slowly over the cake batter. Cover the pan TIGHTLY with aluminum foil. Covering tightly is very important.

Set the Bundt pan into a large pan and set on the oven rack and slide in. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).

Bake cake for about 2 hours; do not uncover during this time.

5. After two hours, remove cake from water and allow to cool for 15 minutes. Invert cake onto a large plate with rim. The cajeta will drip down the sides of the cake. Cool completely then refrigerate.

NOTE: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.