Chocolate Flan Cake

  • Servings: servings
  • Serving Size: 18 to 20
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 120 Minutes

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Smucker's® Caramel Flavored Topping
  • 1 box Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix
  • 1 cup water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • FLAN
  • 4 ounces cream cheese, softened
  • 4 large eggs, at room temperature
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (12 fl.oz.) can PET® Evaporated Milk
  • 1 teaspoon vanilla extract

Instructions

  • HEAT oven to 350°F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
  • PREPARE cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
  • COMBINE cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. Note: While baking, the cake rises and the milk mixture goes to the bottom.
  • COAT piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
  • BAKE 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
  • Be careful when inverting hot cake onto serving plate. Place plate upside down on top of pan, place another cooling rack on top, then invert.
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