CHOCOLATE CARAMEL FLAN CAKE
This cake layered with caramel, flan, and chocolate cake is sure to be a hit. You can find this cake in most Mexican bakeries. The first time I tried it, I knew I had to find a good recipe. Finally after much pleading the woman gave it to me! It's very time consuming but worth the end result!
Provided by Sherbear1
Categories World Cuisine Recipes Latin American Mexican
Time 3h5m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 637.7 calories, Carbohydrate 74.4 g, Cholesterol 174.4 mg, Fat 31.3 g, Fiber 0.3 g, Protein 15.6 g, SaturatedFat 13.1 g, Sodium 552.5 mg, Sugar 40.7 g
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