This looks very nice on a serving platter. I was a bit hesitant the whole time I was making it, because this method of baking was a bit new to me, but if you follow the directions (as you should in baking, because it is all about the precision of the method) then you will be just fine. And extremely impressed with the results. The cake is SO moist and the flan has a smooth consistency that almost makes it like a cheesecake.
This is one of those desserts that when you present to your guests they won't be able to help but exclaim "WOOOW!!!" Feel free to soak up the praise as you smile to yourself because you know how simple it was to prepare :)
This cake is kind of like doing a science project because as the mixtures bake, the flan and cake mix will switch places...meaning, when you layer the cake in the pan, the cake mixture goes first and then the flan is laddled on top. After it finishes baking (because of the water bath pulling the denser mixture to the bottom) the flan and cake will switch and the flan will end up on the bottom and the cake will be on top.
Interestingly, this dessert is found both in Hispanic and Middle Eastern cultures, so take your pick for who you'd like to give credit for it!
Makes 16 servings
-1/2 cup of caramel sauce
-chocolate cake mix
-1 cup water
-1 cup water
-1/3 cup oil
-1/2 cup sour cream
-1 can evaporated milk
-8 ounces cream cheese, softenend
-1 cup sugar
- 1 teaspoon vanilla
-Preheat the oven to 375 degrees.
-Spray a bundt pan with non-stick cooking spray and pour the caramel sauce on the bottom of the pan.
--In a bowl, mix the cake mix, water, 3 eggs, oil and sour cream until well blended.
-In a blender, combine the cream cheese, 4 eggs, evaporated milk, sugar and vanilla. Mix until well blended.
-Pour the cake mix on top of the caramel sauce into the bundt pan. Carefully laddle the milk and egg mixture on top. Spray a piece of foil with non-stick cooking spray and cover the bundt pan. This is important to to do so the cake mix and flan do not stick to the foil as they bake.
-Fill a round cake pan with water and place the bundt pan into the water mixture. This creates a water bath to help the cake and flan bake properly. The water must come up about halfway to the bundt pan.
-Bake the cake in the water bath for 1 hour and 20 minutes to 1 1/2 hours. Remove when a fork comes out clean from the center.
-Cool the cake and then place in the refrigerator for 2 hours. Remove from fridge and flip onto a serving dish.