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Prep time
10 minutes
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Cook time
1 hour
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Serves
8-12
Author Notes
This is my go-to dessert when I have guests visiting. I always get rave reviews. The chocolate cake becomes super moistened by the flan and the flavors together create a magical symphony in your mouth. The prep takes only about 10 mins and an hour to bake. —Meg
Ingredients
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1
box of cake mix
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1
can of condensed milk
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7
eggs
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1 cup
light cream or 1/2&1/2
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2 teaspoons
vanilla extract
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vegetable Oil
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spray oil (eg. Pam)
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caramel sauce (optional)
Directions
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Prepare bundt pan by coating the inside with spray oil. Add caramel sauce to the bottom of the bundt pan (optional).
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Chocolate cake: Mix the cake according to the directions on the box (usually 2 eggs + oil + water.)
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Pour prepared cake mix into the bundt pan.
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Preheat oven to 350 degrees F. Place rack in the middle of the oven.
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Flan: In a blender combine 5 eggs, condensed milk, vanilla, and cream or 1/2 & 1/2. Blend for 2 minutes until smooth.
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Slowly pour the flan liquid into the bundt pan.
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Add spray oil onto one side of a piece of foil and place it on top of the bundt pan with the oiled side facing down. Tightly crimp the foil around the edges of the bundt pan.
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Place bundt pan into the roast pan and pour in boiling water until it reaches halfway up the sides of bundt pan.
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Bake until a tester inserted into the center of cake comes out mostly clean, 60 to 70 minutes.
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Let it cool for one hour. To release the cake place a platter upside down on top of the bundt pan, then while holding the platter and the bundt pan tightly flip it to unmold cake.
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