The Not So Impossible Cake - Chocoflan ("Pastel Imposible")
INGREDIENTS
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For the Pan:
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1 cup of dulce de leche or Mexican cajeta
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Butter and flour for pan
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You will need a 10-inch round cake pan with 3-inch high sides or a bundt cake pan
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A deep pan that is larger than the cake pan
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For the Cake:
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6 ounces of butter, slightly softened
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1 cup sugar
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1 egg
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3 tablespoons Nescafe dissolved in 2 tablespoons of hot water
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3/4 cup flour
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1 cup cake flour
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3/4 teaspoon baking powder
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3/4 teaspoon baking soda
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1/3 cup plus 2 tablespoons cocoa powder
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1 teaspoon freshly grated cinnamon
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1 cup plus 2 tablespoons buttermilk
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For the Flan:
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1 12-ounce can evaporated milk
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1 14-ounce can sweetened condensed milk
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4 eggs
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1 teaspoon Mexican vanilla extract
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1 teaspoon coconut extract
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For the Cake Toppings:
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1/2 cup finely chopped pecans
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1 cup dulce de leche or Mexican cajeta
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