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Chocolate Flan Cake Recipe

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This recipe for Chocolate Flan Cake is from The Liberty Baptist Church & Academy Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1/2 c. caramel flavored ice cream topping
1 (18.25 oz.) box Pillsbury Moist Supreme Devils Food Cake Mix
1 c. water
1/2 c. vegetable oil
3 large eggs
Flan:
4 oz. cream cheese, softened
4 large eggs at room temperature
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1 tsp. vanilla extract
Directions:
Directions:
Heat oven to 350º. 1. Coat a 12-cup fluted tube pan with non-stick cooking spray. Place a piece of rolled up foil in the tube of the pan to prevent cake from baking over top. Pour caramel topping into prepared pan. 2. Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping. 3. Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in a blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom. 4. Coat a piece of foil with non-stick cooking spray. cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into the roasting pan to a depth of 2 inches. 5. Bake 2 hours or until toothpick inserted in center still has a few moist crumbs. Place cake on cooling rack; cool 15 minutes. Remove foil and invert onto serving plate. Cool one hour at room temperature. Chill four hours or overnight.
Number Of Servings:
Number Of Servings:
18

 

 

 

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