Chocolate Flan Cake

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Description

This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • ½ cup SMUCKER’S® Caramel Flavored Topping
  • 1 (18.25 ounce) box Pillsbury® Moist Supreme® Devils Food Premium Cake Mix
  • 1 cup water
  • ½ cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 4 ounces cream cheese, softened
  • 4 large eggs, at room temperature
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 1 (12 ounce) can PET® Evaporated Milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup fluted tube pan with nonstick spray. Place a piece of rolled-up foil into the tube part of the pan to prevent cake from spilling over the top. Pour caramel topping into the prepared pan.
  2. Beat cake mix
  3. water
  4. 3 eggs
  5. and vegetable oil together in a large bowl until well combined; pour evenly over caramel topping.
  6. Combine condensed milk
  7. evaporated milk
  8. 4 eggs
  9. cream cheese
  10. and vanilla in a blender. Process until smooth; pour slowly over cake batter. While baking
  11. the cake will rise and the milk mixture will go to the bottom.
  12. Coat a piece of foil with nonstick spray. Cover the pan tightly with foil
  13. coated-side down. Place the pan in a large roasting pan. Pour hot water into the roasting pan to a depth of 2 inches.
  14. Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs on it
  15. about 2 hours.
  16. Place cake on a cooling rack; cool for 15 minutes. Remove foil and invert onto a serving plate. Cool for 1 hour at room temperature. Chill for 4 hours or overnight before serving.

Prep Time: 20 mins

Cook Time: 2 hrs

Total Time: 2 hrs 20 mins

Servings: 18

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