Chocolate Flan Cake
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| Recipe Rating: | |
| Categories: | Cakes, Chocolate |
| Collections: | Mothers' Day, Member's Choice, Fiesta Time! |
| Serves: | 6-8 |
| Prep Time: | 24 Hr |
| Cook Time: | 1 Hr |
Ingredients
| 1 bx | devil's food cake mix |
| 1 can(s) | coca-cola |
| 12 oz | can evaporated mik |
| 14 oz | can sweetened condensed milk |
| 3 | eggs |
| 1 Tbsp | vanilla extract |
| 1/2 btl | (23.3 oz) cajeta or any caramel topping/sauce |
Roberta Broussard
Well Seasoned
Pflugerville, TX (pop. 46,936)
robann
Member Since May 2010
Roberta's Notes:
The cake will stay moister than most cakes you’ve ever made and you will see it separate a bit from the pan when it is done. Make sure the cake is done on the inside of the bundt pan. Bundt pan should then lift off to reveal a layer of flan, topped with caramel sitting atop a very
rich, moist chocolate cake.
Although very tempting to do this, DO NOT try to serve this before chilled completely. It falls apart, doesn't set up, makes a big mess, ect. I know this by making that mistake!
I make my cake the day before and chill overnight. When taking it somewhere I leave it in the bundt pan until we are at the place then flip it over right before serving.
I brought this to an office gathering and it was a big hit! I've never had such a big response to a recipe.
(See Roberta's Original Version of Recipe)
The cake will stay moister than most cakes you’ve ever made and you will see it separate a bit from the pan when it is done. Make sure the cake is done on the inside of the bundt pan. Bundt pan should then lift off to reveal a layer of flan, topped with caramel sitting atop a very
rich, moist chocolate cake.
Although very tempting to do this, DO NOT try to serve this before chilled completely. It falls apart, doesn't set up, makes a big mess, ect. I know this by making that mistake!
I make my cake the day before and chill overnight. When taking it somewhere I leave it in the bundt pan until we are at the place then flip it over right before serving.
I brought this to an office gathering and it was a big hit! I've never had such a big response to a recipe.
(See Roberta's Original Version of Recipe)
Comments from the Test Kitchen:
The hardest part of this recipe is waiting for it to cool before eating it! It is simply divine... pretty as a picture when presented on a delicate cake plate. Bravo! Directions
Make devil's food cake mix according to directions on box, substituting Coke for the water.
Put aside.
Put aside.
Combine evaporated milk, sweetened condensed milk, eggs,and vanilla; mix with mixer or in a blender for 2-3 min. Set aside.
Spray Bundt pan with cooking spray. Pour 1/2 bottle of Cajeta into bottom of Bundt pan, then pour cake batter in on top of caramel. (You will pour the flan mixture down the side of the Bundt pan and chocolate cake mixture. Flan mixture will go down the side and below the chocolate cake.)
Get a pan that the Bundt pan will fit in. Fill pan with water, then set Bundt pan in water and place in oven. Cook at 400 degrees for about 1 hour. Start checking at 45 min. Use toothpick in the center of the cake to check if done. (Cake will also separate from sides of pan when done.)
You must cool this cake in the refrigerator at least 4-5 hours so that the flan sets up. (I make mine the day before serving and put it in the fridge overnight.) When cooled, put large plate or serving tray on top of Bundt pan and flip over. This cake is very messy because the caramel drips down when you turn it. Remove from refrigerator at least 2 hours prior to serving.
1-12 of 486 comments on "Chocolate Flan Cake"
Cyndi Tilley
cynditilley
May 28, 2010
This sounds really good :) I'm going to make it this weekend!
Roberta Broussard
robann
May 28, 2010
I forgot to add that Cajeta is a Mexican caramel made with goat's milk. It's really tasty but you can use any kind of caramel sauce. You would use 12oz of caramel sauce.
Shar...
Leanie
Aug 17, 2010
I was wondering....could this cake be set out after chilled for any lenght of time? It sounds so good and I was wanting to take it to a gathering where it would be out for a few hours before being served..or does it need constant refrigeration ? Thanks,
Roberta Broussard
robann
Aug 17, 2010
Actually you set it out about 2 hours before serving. Guess it would depend on how hot it is. I live in TX so I don't leave it out long in 100 degree temps. I usually transport it in the bundt pan and put it in something like a cooler and place ice packs around it. Then about 2 hours before I serve it I place it on a platter and turn it over and take the bundt pan off. The only problem with that is that people will come along and dip their fingers in the caramel!
LeeAnne MaGill
bmwc
Aug 17, 2010
Congrats, Robbie!! I think I'll make this for the next get-together I go to.
vicky hunt
rachaelsmom
Aug 17, 2010
omg looks awesome.. congrats on your blue ribbon..
Shar...
Leanie
Aug 17, 2010
Thanks for letting me know..I can't wait to try it. Shar
Amy Scotti
absdvlsfan
Aug 18, 2010
My brother makes a Cheesecake Flan-but this looks even better with the chocolate cake!!! Can't wait to make it!
Roberta Broussard
robann
Aug 18, 2010
Thank You so much, everybody! This is very exciting!
Margaret Hawthorne
mypeg
Aug 18, 2010
I saw this recipe in The Villages Daily Sun Newspaper last week and could not wait to try it. I have to say, it is as yummy as it looks and I impressed all my friends. It was delicious! We all thank you.
D Hunt
cokesmom
Aug 19, 2010
Am I missing where the eggs, milks mixture goes in???
Tess TJM
tmoo
Aug 19, 2010
I'm confused.... you say mix the cake as directed on box... which would include eggs, oil & coke(water).... so then 3 more eggs along with the two milks & vanilla are mixed for the flan??? I've never made a "flan" cake or been around someone making it... sorry... Tess
