Flan Cake Recipe

How to make it

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• Preheat oven to 350 F. Spray a 12-cup Bundt pan (see note) with nonstick cooking spray.
• Spray nonstick cooking spray on one side of a piece of aluminum foil large enough to cover the Bundt pan and form a tight seal. Set aside.
• Prepare chocolate cake batter according to package instructions.
• Set aside.
• Prepare the flan by mixing in a blender the canned milks, regular milk or water, cream cheese, vanilla and eggs. Set aside.
• Soften the cajeta in its jar (no lid) in the microwave.
• Pour into prepared Bundt pan and tip the pan so it runs around the sides.
• Add the cake batter.
• Add the flan mixture.
• It will come nearly up to the brim. It's OK if you have a little flan left over.
• Now use the prepared aluminum foil to seal the Bundt pan tightly.
• Carefully place the Bundt pan inside a larger baking pan in the oven. (A disposable pan works fine.) Pour hot water in the larger pan to a depth of 2 inches surrounding the Bundt pan.
• Bake cake for 2 hours. Do not uncover during baking time.
• After the baking time is up, remove Bundt pan from water and allow to cool for 15 minutes.
• Remove foil seal and invert the cake onto a platter with a good rim.
• The cake will have migrated to the bottom, and the flan will end up on the top; the cajeta will drip down the sides. Makes 12 to 16 servings.
• Note: If you don't have a 12-cup Bundt, you may use a 10-cup Bundt and bake the leftover batter in an 8x4-inch loaf pan.
• Pour enough batter into the prepared 10-cup pan to come 2 inches from the rim of the pan. Pour remaining cake batter into prepared loaf pan. Pour flan mixture to come up within 1 inch of the prepared Bundt pan. Pour remaining flan mixture in loaf pan. Proceed with recipe, but bake 10-cup pan for 1 hour and 55 minutes, and loaf pan for 1 hour and 15 minutes.