Chocolate Flan Cake
Recipe information
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Cooking:
30 min.
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Servings per container:
18
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Source:

Ingredients for - Chocolate Flan Cake

1. Crisco® Original No-Stick Cooking Spray -
2. Smucker's® Caramel Flavored Topping - ½ cup
3. Devil's food cake mix - 1 (15.25 ounce) package
4. Water - 1 cup
5. Eggs - 3 large
6. Crisco® Pure Vegetable Oil - ½ cup
7. EAGLE BRAND® Sweetened Condensed Milk - 1 (14 ounce) can
8. PET® Evaporated Milk - 1 (12 ounce) can
9. Eggs, at room temperature - 4 large
10. Cream cheese, softened - 4 ounces
11. Vanilla extract - 1 teaspoon

How to cook deliciously - Chocolate Flan Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup fluted tube pan with nonstick spray. Place a piece of rolled-up foil into the tube part of the pan to prevent cake from spilling over the top. Pour caramel topping into the prepared pan.

2. Stage

Beat cake mix, water, 3 eggs, and vegetable oil together in a large bowl until well combined; pour evenly over caramel topping.

3. Stage

Combine condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla in a blender. Process until smooth; pour slowly over cake batter. While baking, the cake will rise and the milk mixture will go to the bottom.

4. Stage

Coat a piece of foil with nonstick spray. Cover the pan tightly with foil, coated-side down. Place the pan in a large roasting pan. Pour hot water into the roasting pan to a depth of 2 inches.

5. Stage

Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs on it, about 2 hours.

6. Stage

Place cake on a cooling rack; cool for 15 minutes. Remove foil and invert onto a serving plate. Cool for 1 hour at room temperature. Chill for 4 hours or overnight before serving.