Mocha Flan Cake Almendrado #RSC

"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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photo by patcook1 photo by patcook1
photo by patcook1
Ready In:
2hrs 20mins
Ingredients:
16
Yields:
1 cake
Serves:
14-16
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ingredients

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directions

  • 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.
  • 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.
  • 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!
  • 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.

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Reviews

  1. Fabulous! Love the coffee flavor in it! A nice change from the run of the mill!
     
  2. Love the idea of fusing cake and flan!
     
  3. Fantastic!
     
  4. Looks and sounds so delightful! Would love a piece with my coffee! Great job, Pat!
     
  5. What a yummy combination in this cake!!!!!
     
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