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Saturday, December 26, 2009

The perfect dessert - Mexican Chocoflan cake!

This is I think the best cake to have with a hot cup of coffee! Its rich and decadent flavor makes everyone ask for more! Trust me... You will be the star anywhere with this cake!

Chocolate Flan Cake


For the cake:
1 (18.25 oz.) box chocolate or devil's food cake mix (and the ingredients that the box calls for... to make the cake)

For the topping:
1 (10.9-oz.) jar cajeta - Mexican caramel topping - (My recommendation is CAJETA CORONADO) or Smucker’s caramel topping or homemade cajeta or even just 2/3 cups of melted sugar.

For the flan:
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
8 oz. cream cheese, at room temperature
1 tsp. vanilla extract
5 eggs

1. Preheat oven to 350ºF. Spray a large (at least 12-cup) Bundt pan with nonstick coating. Soften the cajeta in the jar in the microwave and pour into the prepared pan. (If you can’t find the cajeta or do not want to make your own, substitute Smucker’s Caramel topping, but the Mexican cajeta has a richer flavor). Or you can melt the sugar in low fire and use that as your caramel....

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

3. To make the flan, pour condensed and evaporated into a blender with the cream cheese, vanilla and eggs. Mix well. Pour the flan mixture very slowly over the cake batter (I even use a spoon to pour the mixture over the cake batter to do it really slowly). Cover the pan TIGHTLY with aluminum foil. Covering tightly is very important.

4. Carefully pour hot water into the larger pan to a depth of 1 inch and set the Bundt pan into the larger pan... then set on the oven rack and slide in. (The Bundt pan will be sitting in 2 inches of water).

Bake cake for about 2 hours; do not uncover during this time.

5. Take the cake out of the oven, remove cake from water and allow to cool for 15 minutes. Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Invert a rimmed serving platter over the cake pan, grasp the two tightly together, then flip the two over. Gently jiggle the pan back and forth several times to insure that the cake/flan has dropped, then remove the pan. The cajeta will drip down the sides of the cake. Cool completely then refrigerate, SERVE COLD!

Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan... you will see! It's like magic!

This is how it looks right out of the oven:

Now magic! Once you take it out of the bundt pan you can see that all the flan went to the bottom, so it's on top of the cake now!

It's just a beautiful and delicious cake! My very favorite!



this looks soo good!!!

Carmen said...

no, Parece flan imposible. Con cajeta uhh super pecador este postre. Se me antojó.

Paloma said...

Asi es Carmen... es flan imposible... o como le llaman en el Noreste de Mexico "Chocoflan" y es delicioso! verdad???

Caroline said...

MMMMMMMmmmmm! That looks so awesome!

lauren said...

this looks amazing!! definitely going to bookmark this recipe. Thanks for visiting my blog..glad you found me...from one coffee lover to another!