Wednesday, April 24, 2013

Chocolate Flan Cake

Flan is a dessert well loved by those of Latin and Asian descent, while Americans have a love affair with chocolate cake (my family at least does!)   This is my new original  recipe.  I've blended the best of both worlds - thus, the Chocolate Flan Cake.  I hope you enjoy it as much as we have!

1  1/2 cup  fat free caramel flavored topping (I used Smucker's)

For the Cake:
1 box Pillsbury Moist Supreme Devil's Food Premium Cake Mix

For the Flan:
2  cans evaporated milk
1  140z can condensed milk
12 egg yolks
2 tsp vanilla extract
1 cup sugar

1 Large roasting pan

  • Heat oven to 350 degrees. 
  • Spray  tube pan with non-stick cooking spray. 
  • Pour caramel topping into pan.
  • Prepare cake mix according to package directions. Pour evenly over caramel topping.
  • Separate whites and yolks.  Add sugar and milk to yolk.  Slowly hand beat until the sugar is dissolved.  Pour slowly over cake mix.  Make sure you leave at least 2" from top of the pan.   (Don't worry if you see the cake mix pop on top, it will eventually come down).  Any leftover flan mix, set aside or make a bonus flan (optional).
  • Spray foil with non-stick cooking spray (prevents cake from sticking),  and cover pan, coated side down,  tightly.  Place pan in large roasting pan.  Pour water to a depth covering 1/4  of the tube pan or at least 2 inches deep.
  • Bake for 2 hours. 
  • Cool for at least 30 minutes  before refrigerating.  Best served cooled at least overnight.
  • Place plate upside down on top of pan then invert.
Bonus Flan Mix
Prepare a small loaf pan, spray non-stick cooking spray,  pour  the rest of the caramel topping and then pour the leftover flan mix on top.  Cover tightly with foil.  Bake side by side or use the bottom level of the oven and  bake it as long as the cake. 


No comments:

Post a Comment