Recipe: Chocolate Flan Cake Recipes - 3

Hopefully one of these recipes is close.

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CHOCOLATE FLAN CAKE
Source: Submitted by realblonde / Epicurious, October 3, 2005
12 to 16 Servings

The packaged cake mix allows this recipe to be made with ease and quick preparation.

1 (10 oz.) can of caramel milk (Cajeta Quemada) or caramel ice cream syrup
1 (14 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
2 Tbsp. vanilla
8 large eggs
1 box of Devils Food Cake Mix
1/2 cup vegetable oil
1 1/3 cupswater

Preheat oven to 375 degrees and prepare 9" Bundt cake pan w/baking spray. Pour caramel milk in bottom of pan. Mix evaporated milk, condensed milk, vanilla and 5 of the eggs in a blender for 2 mins. Slowly and gently pour over the caramel milk to layer. Blend the dry cake mix, water, oil and the other 3 eggs at low speed until mixture is just moistened (about 30 seconds). Then beat at medium speed for 2 mins. Pour cake batter gently on top of the milk and eggs mixture creating another layer. Be sure to pour all around the pan and not just in one spot. Set the cake pan in a larger dish or jelly roll pan with at least 1" of water to provide a "water bath". Bake for 1 hr. or until toothpick comes out clean. Let cool in pan for 10 mins. before inverting quickly onto a large plate. Because of the layer of flan on this cake it is better served chilled.

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CHOCOLATE FLAN CAKE
Source: Thatsmyhome

for the Cake:
1 (18.25 oz.) box chocolate or devil's food cake mix
for the Topping:
1 (10.9-oz.) jar cajeta (caramel topping) or Smucker's caramel topping or homemade cajeta
for the Flan:
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1/2 Cup fresh milk
8 oz. cream cheese, at room temperature
1 tsp. vanilla extract
5 eggs

Preheat oven to 350 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.

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RON MAGERS CHOCOLATE FLAN CAKE FAMILY RECIPE
Source: WLS-TV/DT, ABC7, Chicago, May 7, 2007 -

for the cake:
Devil's Food cake mix (Duncan Hines preferred)
1 can Coke
for the 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
Heat oven to 350-degrees

Follow instructions to make cake but use the can of coke instead of water.

Set cake mix aside and make the flan.
Put the flan ingredients in a blender and mix well
Spray the bundt can with Pam and cover the bottom with caramel
Pour cake mix into bundt pan
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.
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.
Put it all in the oven and it will cook for at least 45 minutes and as much as an hour.
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.
Let it cool and refrigerate for several hours
Take it out two hours before you plan to serve. Turn the bundt pan over and let it sit while warming to room temperature.
The bundt pan should then lift off to reveal a layer of flan, topped with caramel sitting atop a very moist chocolate cake.
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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CHOCOLATE FLAN CAKE
Source: Miss Annie
12 servings, 1 Cake

This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!

1 box chocolate devil's food cake mix
1 (11 ounce) jar cajeta caramel topping or smucker caramel topping
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

Spray a large 12-cup Bundt pan with nonstick coating.
Soften the cajeta in the jar in the microwave and pour into the prepared pan.
Prepare cake mix according to package directions.
Pour the cake batter into the cake pan over the cajeta.
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.
Spray aluminum foil with non-stick spray (like Pam);.
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 inches.
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 2 hours (test); do not uncover during this time.
After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
Invert cake onto a large plate with rim.
The cajeta will drip down the sides of the cake.
Cool completely then refrigerate. Refrigerate leftovers.
Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.