Chocolate Flan Cake

All bloggers have to start somewhere…  I decided to start with one of my favorite dessert recipes.

There is nothing healthy about it, but it is DELICIOUS! This has become a favorite in our household. I have also made variations using coconut cake with pineapple ice cream topping and vanilla cake with strawberry ice cream topping. If you try these variations, substitute with a clear soda instead of the cola.

Image of a Chocolate Flan Cake ready to eat.

It tastes even better than it looks!

Chocolate Flan Cake

Ingredients:

  • 1 box Devil’s Food Cake Mix
  • 1-1/3  cup Cola-type Soda
  • 12 oz. can Evaporated Milk
  • 14 oz. can Sweetened Condensed Milk
  • 3 Eggs
  • 1 Tbls. Vanilla Extract
  • 1 jar (about 12.5 oz) Smucker’s Hot Caramel or regular Smucker’s Caramel ice cream topping (do not substitute – not all caramel brands are created equal)

Method:

  • Preheat oven to 325 degrees.
  • Make devil’s food cake mix according to directions on box, substituting cola for water.  Put batter aside. 
  • Combine evaporated milk, sweetened condensed milk, eggs, and vanilla; mix with mixer for 2-3 min. Set aside.
  • Spray the Bundt pan with cooking spray.  Pour caramel sauce into bottom of pan; then pour cake batter in on top of caramel.  Pour the flan mixture on top of cake batter, but try to pour it around the outside edge.  Nellie’s notes:  “I know it sounds weird and it will disappear into the cake…but that’s how you do it.”
  • Water Bath: Get a pan that the Bundt pan will fit in (I use a deep dish glass pie pan).  Fill pan with water, then set Bundt pan in water and place in oven.  Cook at 325 degrees for about 1 hour.  Start checking at 45 min.  
  • You must cool this cake in the refrigerator.  Yep, clear a shelf and put the cake in the frig to cool…for 4-5 hours.  45 min. before serving, remove cake from refrigerator and let stand at room temp.  When ready to serve, place a large plate or serving tray on top of Bundt pan and flip over.  This cake is very messy because the caramel drips down when you turn it.

A slice of chocolate flan cakeEnjoy!!

Posted in Desserts, Recipes | 6 Comments

6 Responses to Chocolate Flan Cake

  1. Nadya says:

    Looks yummy! I have to find a gluten-free substitute for a cake mix and try this recipe!

    NL

  2. Nellie says:

    Great Idea! I’ll see if I can come up with something. :)

  3. Denise says:

    Looks yummy!

  4. Nellie says:

    Yeah…when you follow the recipe. 😛 hahahahaha…love you!!

  5. suzigue says:

    I ate this today. Wow! Delicious and super moist.

  6. Juliette says:

    Hi there,

    Jeff brought this in at Christmas and it was a huge hit but especially with me!!! My mom is Latina and has been making flan all my life and it’s very hard to find someone who can match her recipe. Sans the chocolate, the flan part you created comes super close! Add the chocolate and it was simply divine… thank you! You are talented!

    Also, Marcella Valladolid had baked this on her show a couple of years ago (http://www.foodnetwork.com/recipes/marcela-valladolid/chocoflan-recipe/index.html) and at that time I thought it was odd to mess with the classic flan recipe. Now that I’ve tasted it, I think it belongs in a category all its own!

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