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Chocolate Custard Cake using carmelized sugar syrup

Alice Gless Recipe shared by:
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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.

  • Hands-On Time:
  • Total Time:
  • Servings: about 15
  • Rating:


  • 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

Baking Instructions

  1. Since the sugar syrup hardens fast, make the cake first according to directions on back of box and set aside.
  2. Beat the 4 eggs, then beat in the evap milk and condensed milk, add pinch of salt and set aside.
  3. In medium pan (I used my sm Revere Ware skillet), bring water and sugar to a boil.
  4. Turn down heat but keep at a full boil WITHOUT stirring until syrup turns a nice amber color
  5. I don't like it too dark with too burnt of a taste.
  6. It took me 15 minutes.
  7. Spray the tube cake pan with cooking spray
  8. Pour the hot syrup in the bottom
  9. Stir the prepared cake mix and slowly add to pan, scraping bowl, smoothe in pan.
  10. 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
  11. Hold the spoon upside down and pour the custard over it on top of the choc cake mix
  12. 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
  13. Bake 1 hour and test with toothpick.
  14. Remove cake from oven and completely cool on rack
  15. Unmold the cake by putting a large plate over it and tipping upside down
  16. Store in refrigerator until ready to serve
  17. Note: My syrup effect seemed just right but I found broken shards of cooled, clear syrup remnants in bottom of pan.
  18. 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
  19. Make sure your oven is vented and you should be ok either way.
  20. *******
  21. 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..

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