Easy Flan Cake, also known as “Chocoflan” or “Impossible Cake,” is a delightful dessert that brings together the creamy richness of flan with the decadent sweetness of chocolate cake. Here’s how it’s made:
1. **Preparation**: Preheat your oven to 350°F (175°C) and grease a Bundt pan generously with cooking spray or butter.
2. **Flan Mixture**: In a blender, combine one can (14 oz) of sweetened condensed milk, one can (12 oz) of evaporated milk, four eggs, and one teaspoon of vanilla extract. Blend until smooth and well combined.
3. **Caramel Layer**: Pour one cup of caramel sauce into the bottom of the greased Bundt pan, spreading it evenly to cover the entire bottom surface.
4. **Cake Batter**: Prepare one box of chocolate cake mix according to the package instructions. Pour the cake batter over the caramel sauce in the Bundt pan, filling it halfway.
5. **Flan Layer**: Slowly pour the flan mixture over the cake batter in the Bundt pan. As it bakes, the flan mixture will sink to the bottom, creating distinct layers of flan and cake.
6. **Water Bath**: Place the filled Bundt pan inside a larger baking dish or roasting pan. Carefully pour hot water into the larger dish until it reaches about halfway up the sides of the Bundt pan. This water bath helps the flan cake cook evenly and prevents it from cracking.
7. **Baking**: Cover the Bundt pan loosely with aluminum foil to prevent excess browning. Bake in the preheated oven for approximately 1 hour and 30 minutes, or until the flan is set and the cake is fully cooked through.
8. **Cooling**: Remove the pans from the oven and carefully lift the Bundt pan from the water bath. Allow the flan cake to cool completely in the pan before inverting it onto a serving platter.
9. **Inverting**: Once cooled, carefully invert the Bundt pan onto a serving platter to release the cake. The caramel sauce will flow over the cake, creating a delicious glaze.
10. **Serving**: Slice and serve the Easy Flan Cake chilled or at room temperature. Each slice offers a delightful combination of creamy flan and moist chocolate cake, making it a perfect ending to any meal or special occasion. Enjoy!
Ingredients:
- For the Flan:
- 1 cup Granulated Sugar
- 4 ounces Cream Cheese, softened
- 1 14 ounce can Sweetened Condensed Milk
- 1 12 ounce can Evaporated Milk, 12 ounces
- 3 large Eggs, room temperature
- 2 teaspoons Pure Vanilla Extract
- For the Cake:
- 1 box Vanilla Cake Mix, or yellow cake mix
- Ingredients listed on the Box
Directions:
Preheat to oven 350°F. Set a kettle of water to boil for a water bath. Grease a large 12-cup Bundt or tube pan and place inside a larger baking pan such as a roasting pan. Set aside.
In a small saucepan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it becomes amber or dark golden in color.
Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
In a blender, combine cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla until smooth. Pour into pan over caramel sauce.
In a large bowl with a mixer, prepare cake mix according to the package instructions. Carefully pour over flan until pan is 3/4 full (extra batter can be used for cupcakes). DO NOT stir the flan and cake batter together.
Pour hot water into large baking dish so that water comes halfway up the sides of the Bundt pan. Bake for 60-75 minutes, checking for doneness after 1 hour. A toothpick inserted near center should come out clean.
Remove cake from water bath and cool on wire rack. For best results, refrigerate overnight before unmolding. Place a serving plate over cake and then flip plate and cake together, right side up. Remove cake pan and serve. Store leftovers in refrigerator.
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