It was interesting and I would do it again. It makes a stunning presentation and is simple. It must be baked in a solid pan (I used a large one-piece angel food cake pan). When i get to it, I want to try this with a red velvet cake and either use the old way of greasing the pan or use very fresh spray. I think mine had turned a bit, have to watch that. I know there are several versions here.
- 1 box Duncan Hines Chocolate cake mix (I had a German Choc to use up)
- 3 eggs, water, oil in amounts on back of box
- For custard
- 4 eggs
- 1 can evaporated milk
- 1 can sweetened condensed milk
- For sugar syrup
- 1 rounded cup white granulated sugar (doesn't have to be exact)
- 1/4 cup water
- Since the sugar syrup hardens fast, make the cake first according to directions on back of box and set aside.
- Beat the 4 eggs, then beat in the evap milk and condensed milk, add pinch of salt and set aside.
- In medium pan (I used my sm Revere Ware skillet), bring water and sugar to a boil.
- Turn down heat but keep at a full boil WITHOUT stirring until syrup turns a nice amber color
- I don't like it too dark with too burnt of a taste.
- It took me 15 minutes.
- Spray the tube cake pan with cooking spray
- Pour the hot syrup in the bottom
- Stir the prepared cake mix and slowly add to pan, scraping bowl, smoothe in pan.
- Now give the custard mix you set aside a final stir and using the back of a large spoon to prevent the custard from sinking too soon
- Hold the spoon upside down and pour the custard over it on top of the choc cake mix
- Bake at 350 in 1-1/2 inches of water (a little more might be better but it took a large pan since my new angel food cake pan is super size
- Bake 1 hour and test with toothpick.
- Remove cake from oven and completely cool on rack
- Unmold the cake by putting a large plate over it and tipping upside down
- Store in refrigerator until ready to serve
- Note: My syrup effect seemed just right but I found broken shards of cooled, clear syrup remnants in bottom of pan.
- Some say to cover, I baked uncovered, and the cake was just right; if you use water up to half the depth of the pan, you probably should cover with foil
- Make sure your oven is vented and you should be ok either way.
- *******
- NOTE: Do not leave the sugar syrup preparation at any stage because once the water cooks off, it can become very hot and catch on fire and that would be serious; you can also burn yourself badly so be careful in handling and especially around small children..
Please log in or sign up to write a review or discussion.
No Rating
agless (109 discussions) on Nov 17, 2012 at 09:54 PM
Thank you both! I read different recipes and ideas and try to combine the best and easiest into my version. I plan two variations but have to space my projects out. I have made up things that seem like they'd be good, and they're awful so I don't post those.
Comment by: Christine Mlinek (315 discussions) on Nov 18, 2012 at 07:57 PM
Agless, there is no such thing as an awful recipe or try. Only bullies will insult..... as long as you try and learn, you are a winner...
Comment by: agless (109 discussions) on Nov 19, 2012 at 04:18 PM
Thanks, Christine. Most of those "awful" recipes came from my head lol. Some didn't and I took a shortcut etc. People here tend to be non-threatening, and there are so many wonderful ideas to choose from. I have taken ideas and tips from here and worked them into things I'm trying. Seriously, I'm about to start making from scratch but then they wouldn't qualify for here. I will have to work around the reduced weights from now on. Most of the recipes I've posted won't work now unless people are willing to adjust the ingredients.
Rating:
prettycake51 (90 discussions) on Nov 17, 2012 at 01:49 AM
That looks very good.. it takes talent to make that. Nice job..
Rating:
Christine Mlinek (315 discussions) on Nov 15, 2012 at 07:33 PM
I like it when you think outside the box!
