Chocolate Flan Cake

Roberta Broussard Recipe

By Roberta Broussard robann

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.

Recipe Rating:
 90 Ratings
Prep Time:
Cook Time:
Cooking Method:

Blue Ribbon Recipe

Notes 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!


1 box
devil's food cake mix
1 can(s)
12 oz
can evaporated mik
14 oz
can sweetened condensed milk
1 Tbsp
vanilla extract
1/2 bottle
(23.3 oz) cajeta or any caramel topping/sauce
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About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: Mexican
  • Comments

  • 1-5 of 649
  • user
    Cyndi Tilley cynditilley - May 28, 2010
    This sounds really good :) I'm going to make it this weekend!
  • user
    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.
  • user
    Shar Whatchamacallit 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,
  • user
    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!
  • user
    LeeAnne MaGill bmwc - Aug 17, 2010
    Congrats, Robbie!! I think I'll make this for the next get-together I go to.