Delicious Mexican Choco Flan Cake Recipes

DELICIOUS MEXICAN CHOCO -FLAN CAKE

Steps:

• Preheat oven at 350ºF. Spray a bundt pan with cooking oil and pour 1/4 cup of the caramel topping in bottom of pan.
• Prepare the chocolate cake according with the directions in the back of the box, and beat until smooth and pour in the prepared pan.
• In the blender place the two milks, eggs and vanilla extract and blend well.
• Now be very careful adding slowly the blended milk mixture over the chocolate cake mixture already poured in the pan.
• THIS IS VERY IMPORTANT: place a sheet of aluminum foil on top of the bundt pan with the cake. Place in large roasting pan; add 1 inch of hot water to roasting pan. and then place it in the center rack of the preheated oven, without moving the mixture too much, so the cake and the flan won't mix with each other.
• Cook for 1 hour and check for the flan to be cooked and set, inserting a toothpick in the center of the cake. If it comes out clean the cake is done, but if not, let it in the oven covered with aluminum for 10 more minutes until flan is completely set.
• Remove from oven and let it cool for about 15 minutes, separating the sides with a spatula, and turn it very carefully over in a serving plate.
• Decorate with halves pecans on top of the caramel sauce and place in the refrigerator. Serve cold and -- Enjoy it!
• VARIATION: I have used Duncan Hines Caramel cake mix and the taste with the flan is excellent, too.

CHOCOFLAN AS MADE BY MARISEL SALAZAR RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
• Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
• Pour the cake batter into the pan over the caramel sauce.
• Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20-30 seconds, or until smooth.
• Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
• Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
• Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
• When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
• Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
• RECIPE BY: Marisel Salazar