ChocoFlan
Caramel Sauce/Cajeta
Cake:
1 - 15.25 oz box Devil's Food cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
Flan:
4 oz cream cheese
4 large eggs
1 - 14 oz can sweetened condensed milk
1 - 12 oz can evaporated milk
1 tsp vanilla extract
Preheat the oven to 325 degrees. Set a pot of water on to boil, and ready a deep roasting pan or backing dish large enough to hold a 12-cup bundt pan along with space all around the sides for water. Coat a 12-cup bundt pan with non-stick baking spray. Pour caramel sauce/cajeta into the prepared bundt pan. Prepare the cake batter by adding adding the water, vegetable oil, and 3 eggs to the cake mix and mixing until well-combined. Pour the cake batter into the bundt pan -- evenly over the caramel sauce/cajeta.
In a blender, prepare the flan by combining the cream cheese, 4 eggs, sweetened condensed milk, evaporated milk and vanilla. Process until smooth. Slowly pour the egg mixture into the bundt pan over the cake batter. Some of the cake batter may begin to float, that is normal. Coat a piece of foil with non-stick cooking spray, then cover the bundt pan tightly with the foil. Place the large roasting pan on the middle rack of the preheated oven. Carefully pour the boiling water into the pan until it is about 2 inches high. Place the bundt pan in the middle of the roasting pan. Be careful not to splash yourself. Bake for 1 3/4 to 2 hours, until a toothpick stuck into the center still has a few moist cake crumbs -- and the edges have started to pull away from the sides of the pan. I know that this may seem like a LONG time to bake a cake -- but it needs it. Remove from the oven and take the bundt pan out of the water bath. Remove the foil and cool for 1 hour at room temperature. Chill overnight. After the overnight chilling, un-mold the cake and serve!
Cake:
1 - 15.25 oz box Devil's Food cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
Flan:
4 oz cream cheese
4 large eggs
1 - 14 oz can sweetened condensed milk
1 - 12 oz can evaporated milk
1 tsp vanilla extract
Preheat the oven to 325 degrees. Set a pot of water on to boil, and ready a deep roasting pan or backing dish large enough to hold a 12-cup bundt pan along with space all around the sides for water. Coat a 12-cup bundt pan with non-stick baking spray. Pour caramel sauce/cajeta into the prepared bundt pan. Prepare the cake batter by adding adding the water, vegetable oil, and 3 eggs to the cake mix and mixing until well-combined. Pour the cake batter into the bundt pan -- evenly over the caramel sauce/cajeta.
In a blender, prepare the flan by combining the cream cheese, 4 eggs, sweetened condensed milk, evaporated milk and vanilla. Process until smooth. Slowly pour the egg mixture into the bundt pan over the cake batter. Some of the cake batter may begin to float, that is normal. Coat a piece of foil with non-stick cooking spray, then cover the bundt pan tightly with the foil. Place the large roasting pan on the middle rack of the preheated oven. Carefully pour the boiling water into the pan until it is about 2 inches high. Place the bundt pan in the middle of the roasting pan. Be careful not to splash yourself. Bake for 1 3/4 to 2 hours, until a toothpick stuck into the center still has a few moist cake crumbs -- and the edges have started to pull away from the sides of the pan. I know that this may seem like a LONG time to bake a cake -- but it needs it. Remove from the oven and take the bundt pan out of the water bath. Remove the foil and cool for 1 hour at room temperature. Chill overnight. After the overnight chilling, un-mold the cake and serve!
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