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Cakes

Flancocho or Flan Cake

Julia Ramirez Recipe shared by:
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A Puerto Rican favorite dessert, Flan combined with cake mix to make a yummy flan cake

  • Hands-On Time: 30 Minutes
  • Total Time: 1 Hour 15 Minutes
  • Servings: 10
  • Rating:

Ingredients

  • Pre-heat oven to 375º.
  • Ingredients
  • Flan
  • 5 eggs
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 3 oz. pack cream cheese
  • 1 tsp. vanilla
  • Cake
  • 1 egg
  • 1/2 box Duncan Hines yellow cake mix
  • 1/2 stick of butter or margarine
  • Caramel
  • 2 cups sugar

Baking Instructions

  1. In a saucepan over medium to low heat place 2 cups of sugar and cook until sugar melts and you get a golden light brown caramel. DO NOT BURN. IT TASTES BAD!!!
  2. Pour the caramel in 9” cake pan and turn all around the pan to coat; set aside.
  3. In a blender, mix 5 eggs, evaporated milk, condensed milk and cream cheese.
  4. In a separate bowl, mix 1/2 box of the yellow cake mix, 1 egg, butter and vanilla.
  5. First pour the flan mixture into the caramelized mold, then the cake mixture. IT MIGHT SINK, BUT DO NOT MIX!!!
  6. Place the mold in the oven and cook for 45 minutes.
  7. Once it is ready, place in the refrigerator to cool.
  8. When cooled, run a knife all around the mold to unstick it from the pan.
  9. Very carefully, turn it over onto a flat plate just before serving.
  10. Tip
  11. If it doesn’t loosen from pan easily, wet a towel with hot water, wring it out and put on the bottom of the inverted pan until cake loosens

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Tips

Cheesecake - Fool-Proof Freezing

Cheesecake - Fool-Proof Freezing

To freeze, seal a whole cheesecake or pieces in heavy foil or an airtight container. You should plan on using a whole cheesecake within one month and individual pieces within two weeks. To serve, loosen the covering and thaw the whole cheesecake in the refrigerator for 24 hours or thaw individual pieces at room temperature.


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