Chocolate Caramel Flan Cake recipe
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Ingredients
- cooking spray 1 (13 ounce) can Mexican cajeta caramel 1 (18.25 ounce) box devil's food cake mix 1 ½ cups water 3 eggs ½ cup vegetable oil 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 5 eggs 1 (8 ounce) package cream cheese, at room temperature ½ cup whole milk 1 ½ teaspoons Mexican vanilla extract
Nutrition Info
- 637.7 caloriescarbohydrate: 74.4 gcholesterol: 174.4 mgfat: 31.3 gfiber: 0.3 gprotein: 15.6 gsaturatedFat: 13.1 gservingSize: -sodium: 552.5 mgsugar: 40.7 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Caramel Flan Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt®) with cooking spray.
Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth, 20 to 30 seconds. Pour into the bottom of the prepared pan.
Combine cake mix, water, 3 eggs, and vegetable oil in a large bowl, beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
Pour cake batter over cajeta in the pan.
Combine condensed milk, evaporated milk, 5 eggs, cream cheese, milk, and vanilla extract in a blender, blend until smooth.
Pour milk mixture slowly over cake batter.
Wrap pan tightly with aluminum foil, place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan.
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 2 hours. Remove pan from the baking dish, let cool for 15 minutes. Unwrap the aluminum foil, invert cake onto a large rimmed plate. Let cake cool completely, about 30 minutes. Chill before serving.