Chocolate Flan Cake
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.
Blue Ribbon 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! The Test Kitchen
- 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
How to Make Chocolate Flan Cake
- 5You 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.