If you are looking for a Mexican dessert recipe that is easy but looks impressive, Chocolate Flan Cake is for you.
Just combine a prepared devil's food cake mix with the ingredients for Mexican flan in a bundt pan. As the dessert bakes the flan sinks to the bottom so when you flip it out onto a platter you have a pretty two-layered dessert of flan topped chocolate cake that is very moist and delicious and is bound to result in "oohs" and "ahs" from all who see it. This is a Mexican dessert recipe that is definitely Fiesta worthy!
And this Chocolate Flan Cake recipe is even easier than preparing traditional Mexican flan, since you use prepared cajeta (Mexican caramel sauce) instead of making caramel from sugar and water. If you can't find cajeta it's fine to substitute a caramel ice cream topping, like Smuckers.
To ensure the flan cake cooks slowly, it must be baked in a water bath, so be sure you have a baking pan large enough to hold your bundt pan before beginning to make the cake. (If you don't have a baking pan larger than 9x13, a disposable aluminum 9x13-inch pan will work since you can bend it to accommodate your bundt pan.)
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Chocolate Flan Cake Recipe
1 (18.25-ounce) package of devil's food cake mix, made according package instructions
1 (11-ounce) jar cajeta or caramel topping (such as Smuckers)
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup milk
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla
5 eggs
Preheat oven to 350F degrees. Spray a 12-cup bundt pan with nonstick cooking spray. Pour the cajeta or caramel topping into pan and set it aside while you prepare the.
Prepare cake mix according to the directions on the package. Pour the cake batter into the bundt cake pan over the caramel topping and set aside again while you prepare the flan.
The easiest way to make the flan is in the blender. Pour the condensed milk, evaporated milk, and fresh milk into the blended along with the softened cream cheese, vanilla and eggs. Blend the mixture until it is smooth.
VERY SLOWLY pour the flan mixture over the cake batter. (The pan will be very full.) Spray a sheet of aluminum foil with nonstick cooking spray and cover the pan TIGHTLY with the foil. (This step is really important.) Set the Bundt pan into a larger baking pan and set on the oven rack and slide it in. Carefully pour hot water into the larger pan until it comes 2 inches up the side of the bundt pan.
Bake the cake for 2 hours without removing the foil. (You may be tempted to peek but don't.)
After 2 hours, remove the bundt pan from the pan of water in the oven and allow it to cool on a wire rack for 15 minutes. Peel off the aluminum foil. Turn the cake out onto a large rimmed plate. (The caramel topping should flow down the sides.)
Cool the flan cake completely then cover and refrigerate it until ready to serve.
Makes 12 servings of Chocolate Flan Cake
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You may need...
A 12-Cup Bundt Pan
to make your chocolate flan cakeA Cake Carrier
to easily transport your beautiful Chocolate Flan Cake
