Mexican Chocolate Flan Cake Recipe

Chocolate Flan Cake 


1 (12 ounce) can evaporated milk

1 (14 ounce) can sweetened condensed milk

1 1/2 cups water (amount per cake mix directions)

1 (18 ounce) box chocolate devil’s food cake mix

1/2 cup oil (amount per cake mix directions)

3 eggs (amount per cake mix directions)

1 (11 ounce) jarcajetacaramel topping or 1 (11 ounce) jar smucker caramel topping

1/2 cup fresh milk

1 (8 ounce) package cream cheese, room temperature

1 teaspoon vanilla

5 eggs


Heat oven to 350ºF.Spray a large 12-cup Bundt pan with nonstick coating. Soften the cajeta in the jar in the microwave and pour into the prepared pan. Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the cajeta. To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well. Pour the flan mixture very slowly over the cake batter. Spray aluminum foil with non-stick spray (like Pam);. Cover the pan TIGHTLY with aluminum foil. (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide inches. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water). Bake cake for 2 hours (test); do not uncover during this time. After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plate with rim. The cajeta will drip down the sides of the cake. Cool completely then refrigerate. Refrigerate leftovers. Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

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