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    You are in: Home / Recipes / Mocha Flan Cake Almendrado #RSC Recipe
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    Mocha Flan Cake Almendrado #RSC

    Mocha Flan Cake Almendrado #RSC. Photo by patcook1

    1/1 Photo of Mocha Flan Cake Almendrado #RSC

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    patcook1's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a rich chocolatey cake and cheesecake-like dessert with mocha and almond flavorings that bakes magically into two layers in one pan

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    Ingredients:

    Serves: 14-16

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350 degrees. Spray a 14 cup fluted tube pan (Bundt) thoroughly with non-stick cooking spray. In a small bowl, dissolve 3/4 teaspoon instant coffee granules in boiling water. Stir in caramel topping. Pour topping mixture into prepared pan.
    2. 2
      In a small bowl, heat 1/4 cup cola beverage; dissolve remaining 1 teaspoon coffee granules in heated cola and mix with remaining 1 cup cola. Place cake mix, cola mixture, 1/2 cup canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
    3. 3
      To make the flan layer, place softened cream cheese cubes, condensed milk, heavy cream, and skim milk into a food processor bowl fitted with a metal blade. Add remaining 4 eggs and almond extract and process until smooth, pulsing at first so it doesn’t splatter. Spoon mixture over cake batter in pan. Using a sheet of Reynolds Heavy Duty Non-stick aluminum foil, with non-stick side facing cake, cover the pan TIGHTLY with the foil – important!
    4. 4
      Place the covered tube pan, fluted side down, into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot (heated to just below boiling) around covered pan about half way up the pan for a bain marie. Bake in 350 oven for 2 hours. Remove fluted cake pan from pan of water and allow to cool for 15 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature; sprinkle toasted sliced almonds over top of flan. Place chocolate chips in a small microwave-safe bowl with remaining 1/2 teaspoon canola oil. Microwave on High for about 45 seconds stirring halfway through, until melted. Place mixture into a sandwich size ziplock plastic bag and seal. Just barely cut one of the corners to make a pastry bag. Squeeze and drizzle chocolate over almonds. Refrigerate until chilled completely before serving.

    Ratings & Reviews:

    • on September 28, 2012

      55

      Fabulous! Love the coffee flavor in it! A nice change from the run of the mill!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2012

      Love the idea of fusing cake and flan!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2012

      Fantastic!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Mocha Flan Cake Almendrado #RSC

    Serving Size: 1 (148 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 502.9
     
    Calories from Fat 247
    49%
    Total Fat 27.5 g
    42%
    Saturated Fat 8.9 g
    44%
    Cholesterol 128.5 mg
    42%
    Sodium 497.0 mg
    20%
    Total Carbohydrate 58.8 g
    19%
    Dietary Fiber 1.3 g
    5%
    Sugars 33.0 g
    132%
    Protein 9.5 g
    19%

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