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"Hunger is the best sauce in the world."--Cervantes

Choco Flan Cake Recipe

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This recipe for Choco Flan Cake is from My Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup Smucker's Caramel Flavored Topping
1 (18.25 oz) box Moist Devils Food Cake Mix
1 cup Water
½ cup Vegetable Oil
3 large Eggs

Flan:
4 oz. Cream Cheese, softened
4 large Eggs, at room temperature
1 (14 oz.) can Sweetened Condensed Milk
1 (12 oz.) Evaporated Milk
1 tsp. Vanilla Extract
Directions:
Directions:
Heat oven to 350º. Coat a 12 cup fluted tube pan with no-stick cooking spray. Place a piece of rolled up foil in tube of pan to prevent the cake from baking over the top. Pour caramel topping into prepared pan.

Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over the caramel topping.

Combine cream cheese, eggs, sweetened condensed milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.

Coat a piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in a large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.

Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate, some of the caramel will drizzle down onto the plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Preparation Time:
Preparation Time:
2 hours 30 minutes
Personal Notes:
Personal Notes:
This was made for me by a Co-worker one year and I fell in love with it. It isn't the quickest to make but I do enjoy making it every few months.

 

 

 

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