Chocolate Flan Cake – a delicious recipe with caramel milk, milk, condensed milk, vanilla, eggs, Mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 375 degrees and prepare 9"" Bundt cake pan w/baking spray. Pour caramel milk in bottom of pan. Mix evaporated milk, condensed milk, vanilla and 5 of the eggs in a blender for 2 mins. Slowly and gently pour over the caramel milk to layer. Blend the dry cake mix, water, oil and the other 3 eggs at low speed until mixture is just moistened (about 30 seconds). Then beat at medium speed for 2 mins. Pour cake batter gently on top of the milk and eggs mixture creating another layer. Be sure to pour all around the pan and not just in one spot. Set the cake pan in a larger dish or jelly roll pan with at least 1"" of water to provide a ""water bath"". Bake for 1 hr. or until toothpick comes out clean. Let cool in pan for 10 mins. before inverting quickly onto a large plate. Because of the layer of flan on this cake it is better served chilled."]
812
kcal
Calories
61
g
Fat
12
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-10 oz. can of caramel milk (Cajeta Quemada) or caramel ice cream syrup, 1-14 oz. can evaporated milk, 1-14 oz. can condensed milk, 2 T. vanilla, and more.
Yes, Chocolate Flan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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