Mocha Flan Cake Almendrado #Rsc

• 1 3/4 teaspoons instant coffee granules, divided
• 1 teaspoon boiling water
• 3/4 cup caramel ice cream topping
• 1 1/4 cups cola, beverage divided
• 1 (18 1/4 ounce) package devil's food cake mix
• 1/2 cup canola oil, plus
• 1/2 teaspoon canola oil, divided
• 7 eggs, at room temperature, divided
• 1 (8 ounce) package cream cheese, at room temperature, cubed
• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup heavy cream
• 1/3 cup skim milk
• 1 teaspoon almond extract
• heavy duty non-stick Reynolds Wrap Foil
• 1/4 cup sliced almonds, toasted
• 2 tablespoons dark chocolate chips

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. 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. 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. 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.

coffee granules, boiling water, caramel ice cream topping, cola, cake mix, canola oil, canola oil, eggs, cream cheese, condensed milk, heavy cream, milk, almond, heavy duty nonstick, almonds, chocolate chips

Taken from www.food.com/recipe/mocha-flan-cake-almendrado-rsc-487760 (may not work)