Chocoflan Mexican Chocolate Flan Cake Recipe 445 Food

CHOCOLATE FLAN CAKE

Steps:

• 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 into the oven.
• 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.

CHOCOLATE FLAN CAKE

Steps:

• Heat oven to 350 degrees 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.

CHOCOFLAN - CHOCOLATE FLAN CAKE

Steps:

• Put an oven rack in the middle of the oven and preheat to 350 degrees F.
• Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.).
• For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
• For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
• Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. (It is very important that the water added be very hot, I use boiling water from a tea kettle).
• Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 2 hours. (Don't rush this step, or the cake will not set).
• Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
• Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.
• Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.
• Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.

DELICIOUS MEXICAN CHOCO -FLAN CAKE

Steps:

• Preheat oven at 350ºF. Spray a bundt pan with cooking oil and pour 1/4 cup of the caramel topping in bottom of pan.
• Prepare the chocolate cake according with the directions in the back of the box, and beat until smooth and pour in the prepared pan.
• In the blender place the two milks, eggs and vanilla extract and blend well.
• Now be very careful adding slowly the blended milk mixture over the chocolate cake mixture already poured in the pan.
• THIS IS VERY IMPORTANT: place a sheet of aluminum foil on top of the bundt pan with the cake. Place in large roasting pan; add 1 inch of hot water to roasting pan. and then place it in the center rack of the preheated oven, without moving the mixture too much, so the cake and the flan won't mix with each other.
• Cook for 1 hour and check for the flan to be cooked and set, inserting a toothpick in the center of the cake. If it comes out clean the cake is done, but if not, let it in the oven covered with aluminum for 10 more minutes until flan is completely set.
• Remove from oven and let it cool for about 15 minutes, separating the sides with a spatula, and turn it very carefully over in a serving plate.
• Decorate with halves pecans on top of the caramel sauce and place in the refrigerator. Serve cold and -- Enjoy it!
• VARIATION: I have used Duncan Hines Caramel cake mix and the taste with the flan is excellent, too.

CHOCOFLAN

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
• In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
• In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
• Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
• Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
• Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.

CHOCOFLAN (FROM KRAFT)

Steps:

• HEAT oven to 375ºF.
• POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
• BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
• BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.