Chocolate Flan Cake
|1 box||devil's food cake mix|
|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|
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 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!