Chocolate Flan Cake

Miss Annie's Note:

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!!

• Total Time: 2 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 12

Yield: 1.0 Cake

• 1 (18 ounce) box chocolate devil's food cake mix
• 1 ½ cups water (amount per cake mix directions)
• ½ cup oil (amount per cake mix directions)
• 3 eggs (amount per cake mix directions)
• 1 (11 ounce) jarcajetacaramel topping or 1 (11 ounce) jar smucker caramel topping
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• ½ cup fresh milk
• 1 (8 ounce) package cream cheese , room temperature
• 1 teaspoon vanilla
• 5 eggs

Directions:

1. Heat oven to 350ºF.
2. Spray a large 12-cup Bundt pan with nonstick coating.
3. Soften the cajeta in the jar in the microwave and pour into the prepared pan.
4. Prepare cake mix according to package directions.
5. Pour the cake batter into the cake pan over the cajeta.
6. To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
7. Mix well.
8. Pour the flan mixture very slowly over the cake batter.
9. Spray aluminum foil with non-stick spray (like Pam);.
10. cover the pan TIGHTLY with aluminum foil.
11. (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.
12. 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).
13. Bake cake for 2 hours (test); do not uncover during this time.
14. After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
15. Invert cake onto a large plate with rim.
16. The cajeta will drip down the sides of the cake.
17. Cool completely then refrigerate. Refrigerate leftovers.
18. Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

Reviews

[LAURIE]

OMG.....made a special trip to the Mexican store for cajeta. glad I did....THIS CAKE IS HEAVEN ON A PLATE! The little extra effort it takes is oh so worth it....words cannot decribe how good this is! TY Annie for something REALLY special!

[Chef #1376400]

Really good and easy to make. I halved the recipe and bake it in a loaf pan but forgot to adjust the baking time accordingly (I baked for 2 hours) so the cake turned out kind of dry. Fortunately the caramel helped balance out the dryness. Perhaps I will bake for just 1 hours 15 mins next time. I used Kittencal's caramel sauce which is another recipe on this website.

[CarolO]

OMG!! I cannot believe this cake! If it were possible, I'd give it 10 stars, which it definately deserves. I didn't change a thing and it turned out perfectly. I made it for a co-worker's birthday and they couldn't stop raving about it! This cake is marvelous! It not only tastes wonderful, it also looks very elegant. The pictures don't do it justice. Just as the recipe states, you must make sure the foil is sealed around the edges of the pan. I used three pieces of foil, just to make sure and still had some of the cake batter seeped out in the center "hole" area but it didn't affect the cake at all. I will make this cake many more times. Thank you Miss Annie for an amazing dessert!