Chocolate Flan Cake Recipe
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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.

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Rating:
Serves:
6-8
Prep:
24 Hr
Cook:
1 Hr
Method:
Bake

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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!

Ingredients

1 box
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 bottle
(23.3 oz) cajeta or any caramel topping/sauce

Directions Step-By-Step

About this Recipe

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