Yum!!!!!!!!!

Here's the Chocolate Flan Cake. It was a hit. It seems like it takes ALL DAY to make, but it was REALLY good. Since my bundt pan was not as large as the one called for in the recipe, I got to make a small one of my own to keep at home with the "left overs." If you would like to try it:

Chocolate Flan Cake

1 box chocolate devil’s food cake mix
1 (11oz) jar cajeta caramel topping or smucker caramel topping
1 (14oz) can sweetened condensed milk
1 (12oz) can evaporated milk
½ C fresh milk
1 (8oz) package cream cheese room temp
1 t vanilla
5 eggs

Heat oven to 350ºF.
1. Spray a large 12-cup Bundt pan with nonstick coating.
2. Soften the cajeta in the jar in the microwave and pour into the prepared pan.
3. Prepare cake mix according to package directions.
4. Pour the cake batter into the cake pan over the cajeta.
5. To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
6. Mix well.
7. Pour the flan mixture very slowly over the cake batter.
8. Spray aluminum foil with non-stick spray (like Pam);.
9. cover the pan TIGHTLY with aluminum foil.
10. (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide in.
11. 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).
12. Bake cake for 2 hours (test); do not uncover during this time.
13. After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
14. Invert cake onto a large plate with rim.
15. The cajeta will drip down the sides of the cake.
16. Cool completely then refrigerate. Refrigerate leftovers.
17. Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.


The only change I made was that I didn't use a boxed devil's food cake mix. Instead I used this David Lebovitz cake recipe.