Description
A delightful dessert that combines rich chocolate cake and creamy flan for a unique treat.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 3 large eggs (for flan batter)
- 1 teaspoon vanilla extract
- 1 cup sugar (for caramel)
- 1/4 cup water (for caramel)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the caramel by combining sugar and water in a saucepan over medium heat. Stir until sugar dissolves and turns golden brown. Quickly pour into the bottom of a bundt pan.
- Combine the chocolate cake mix, water, vegetable oil, and eggs in a large bowl. Mix well.
- Blend the sweetened condensed milk, evaporated milk, eggs, and vanilla extract in another bowl until smooth.
- Pour the chocolate cake batter over the caramel in the bundt pan.
- Carefully pour the flan mixture over the cake batter.
- Place the bundt pan in a larger baking dish and fill the dish with hot water to create a water bath.
- Bake for about 60 minutes, or until a toothpick inserted into the cake comes out clean.
- Remove from the oven and let it cool completely before inverting onto a serving plate.
- Serve chilled and enjoy your Mexican Flan Cake!
Notes
Allow the cake to chill for at least 4 hours for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg