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So moist. So delicious. And so much more.™

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Chocoflan

Ana Rivera Recipe shared by:
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This is chocolate cake with flan.

  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 12
  • Rating:

Ingredients

  • Duncan Hines Chocolate Cake Mix
  • Cream cheese
  • 1 can condensed milk
  • 1 can evoporated milk
  • 1 Tbsp. vanilla extract (imitation is okay)
  • 4 large eggs
  • 1 cup regular whole milk
  • Non-stick cooking spray
  • Caramel/ cajeta

Baking Instructions

  1. Mix cake mix according to the instructions on the box.
  2. Mix all ingredients except cooking spray and caramel in a blender (this is the flan mixture).
  3. Spray bunt cake pan with non-stick cooking spray.
  4. Spread <i>cajeta</i> or melted caramel on the botttom of pan in a even coat.
  5. Add cake mix.
  6. Add the flan mixture.
  7. Bake at 375 degrees for about 1 hour or until done.
  8. Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan as it cooks. Once you take the cake out of the pan, the flan will be on top, so the caramel will drip over the sides.

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Tips

Lemon Pound Cake enhancement

Lemon Pound Cake enhancement

When making the lemon pound cake, I add fresh lemon zest and then squeeze the juice of the lemon into a cup and use it and whatever it takes of water to make a full cup, in place of the plain water... Really tart and super lemony... People think it is from scratch...


instant pudding vs. cook & serve

instant pudding vs. cook & serve

I have seen several rum cake recipes. Some call for instant pudding and some call for cook and serve. Aside from the two different types of pudding all the remaining ingredients are the same. Does anybody know what the difference is between instant and cook and serve pudding and how it affects the cake?





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