sallye bates


Combines the flavor of a traditional Mexican dessert with chocolate. Good for the body and soul, but maybe not for the diet.

★★★★★ 3 votes
20 Min
1 Hr 10 Min


1 c
granulated sugar
8 large
egg yolks***
1 can(s)
nestle la lachera sweetened condensed milk (14 oz)
1 can(s)
evaporated milk 12 oz (not sweetened)
1 pkg
devil foods cake mix
2 or 3
eggs for cake mix
milk or water for cake mix


1Preheat oven to 350º

Move oven rack to lowest position

Spray a bundt pan with canola oil cooking spray

Place a roasting pan with about 3" of water in it on bottom rack of oven(Pan must be large enough to set the bundt pan in while cooking)
2Heat sugar in heavy skillet or saucepan on medium low heat, stirring constantly until sugar is fully dissolved and is turning caramel colored

Quickly pour into bottom of sprayed bundt pan and swirl around bottom to coat

Set aside
3Mix egg yolks, sweetened milk and evaporated milk in large bowl until well blended

***For a firmer flan, you may substitute 3 large whole eggs in place of egg yolks

Set aside
4Prepare cake mix batter according to package directions

Set aside
5Pour egg and milk mixture into bundt pan over caramel coating

Slowly add cake mix over flan mixture, smoothing to even out

Place bundt pan in the roasting pan of water on bottom rack of oven
6Bake at 350º for 55-60 minutes or until toothpick inserted into middle comes out clean

Remove bundt pan from oven

Let cool before inverting cake onto a serving dish

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Flour
Regional Style: Southwestern