Ingredients: |
Ingredients: Cake:
½ cup SMUCKER'S® Caramel Flavored Topping
1 (15.25 ounce) package devil's food cake mix
1 cup water
3 large eggs
½ cup Crisco® Pure Vegetable Oil
Flan:
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (12 ounce) can PET® Evaporated Milk
4 large eggs, at room temperature
4 ounces cream cheese, softened
1 teaspoon vanilla extract
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Directions: |
Directions:Preheat the oven to 350 degrees F (175 degrees C).
Coat a 12-cup fluted tube pan with nonstick spray. Place a piece of rolled-up foil into the tube part of the pan to prevent cake from spilling over the top
.
Pour caramel topping into the prepared pan.
Beat cake mix, water, 3 eggs, and vegetable oil together in a large bowl until well combined; pour evenly over caramel topping.
Combine condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla in a blender. Process until smooth; pour slowly over cake batter.
While baking, the cake will rise and the milk mixture will go to the bottom.
Tip:
Be careful when inverting hot cake onto a serving plate. Place the plate upside down on top of the pan, place another cooling rack on top, then invert.
Coat a piece of foil with nonstick spray. Cover the pan tightly with foil, coated-side down. Place the pan in a large roasting pan. Pour hot water into the roasting pan to a depth of 2 inches.
Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs on it, about 1 1/2 - 2 hours.
Place cake on a cooling rack; cool for 15 minutes. Remove foil and invert onto a serving plate. Cool for 1 hour at room temperature. Chill for 4 hours or overnight before serving. |
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