This chocolate flan cake when inverted rests on a rich chocolate cake layer and is topped with melted caramel
Prep Time
5 hrs
Dificult
Medium
Servings
7 hrs 30 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup fluted tube pan with nonstick spray. Place a piece of rolled-up foil into the tube part of the pan to prevent cake from spilling over the top. Pour caramel topping into the prepared pan.
Beat cake mix
water
3 eggs
and vegetable oil together in a large bowl until well combined; pour evenly over caramel topping.
Combine condensed milk
evaporated milk
4 eggs
cream cheese
and vanilla in a blender. Process until smooth; pour slowly over cake batter. While baking
the cake will rise and the milk mixture will go to the bottom.
Coat a piece of foil with nonstick spray. Cover the pan tightly with foil
coated-side down. Place the pan in a large roasting pan. Pour hot water into the roasting pan to a depth of 2 inches.
Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs on it
about 2 hours.
Place cake on a cooling rack; cool for 15 minutes. Remove foil and invert onto a serving plate. Cool for 1 hour at room temperature. Chill for 4 hours or overnight before serving.
Recipe Tip
Be careful when inverting hot cake onto the serving plate. Place the plate upside down on top of the pan
