Sunday, January 18, 2009

Flan Cake

Lastnight my SIL made flan cake! and OMGosh it is the best cake ever! Her's looked like this but she added some whipped topping for decoration, yummos. My SIL also doesnt play by the rules so she may have added a little more of this or a little less or that, but i found the recipe online. I cant try it until i go buy a bundt cake pan, lol.

Chocolate Flan Cake

1 box chocolate cake mix — 18.25 oz
11 ounces caramel topping, softened or at room temp — (I use Smuckers brand)
14 ounces sweetened condensed milk
12 ounces evaporated milk
1/2 cup milk
8 ounces cream cheese — softened
1 teaspoon vanilla
5 eggs

Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with flour-added cooking spray. Pour caramel topping into pan.

Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel topping.

Make the flan. Pour condensed, evaporated and fresh milks into a blender. Add softened cream cheese, vanilla and eggs and blend or process until smooth. Pour the flan mixture very slowly over the cake batter.
Spray a sheet of aluminum foil with cooking spray and cover the pan TIGHTLY with the 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).

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 caramel topping should flow down the sides.
Cool completely then refrigerate.