Chocolate Flan Cake
- 1-10 oz. can of caramel milk (Cajeta Quemada) or caramel ice cream syrup
- 1-14 oz. can evaporated milk
- 1-14 oz. can condensed milk
- 2 T. vanilla
- 8 large eggs
- 1 box of Devils Food Cake Mix
- 1/2 C. vegetable oil
- 1 1/3 C. water
- Preheat oven to 375 degrees and prepare 9" Bundt cake pan w/baking spray. Pour caramel milk in bottom of pan. Mix evaporated milk, condensed milk, vanilla and 5 of the eggs in a blender for 2 mins. Slowly and gently pour over the caramel milk to layer. Blend the dry cake mix, water, oil and the other 3 eggs at low speed until mixture is just moistened (about 30 seconds). Then beat at medium speed for 2 mins. Pour cake batter gently on top of the milk and eggs mixture creating another layer. Be sure to pour all around the pan and not just in one spot. Set the cake pan in a larger dish or jelly roll pan with at least 1" of water to provide a "water bath". Bake for 1 hr. or until toothpick comes out clean. Let cool in pan for 10 mins. before inverting quickly onto a large plate. Because of the layer of flan on this cake it is better served chilled.
caramel milk, milk, condensed milk, vanilla, eggs, mix, vegetable oil, water
Taken from www.epicurious.com/recipes/member/views/chocolate-flan-cake-1210732 (may not work)