Chocolate Flan Cake

From: cookinpossum

On Apr 28, 2008

I was so excited about making this cake because it sounded like it would taste so good. It did taste good but, boy, was it a job getting to the final product. Also, the flan part split and slid off the cake. I probably should have left it in the pan 30 minutes instead of 15. I was able to rescue it by spooning the cake into a trifle dish, layering the flan over the cake, whipped topping over that and decorated with toffee bits so it was not a total loss. I really liked the taste but just not sure if it was worth all the trouble to cook it in a water bath for 2 hours. my pan was not big enough so I wasn't able to use all the cake batter or the flan mixture either. Just be sure that when you get ready to turn the cake over that you do it over a pan with sides on it or you may have a big mess on your hands. if I make it again I'll probably bake the cake and flan separately and layer them like a trifle as I did this time.

From: Chef #799571

On Mar 23, 2008

This cake is good but not fantastic and should be made in angel food cake pan, not a bundt pan as the grooves keep the cajeta from dripping nicely over the sides of the cake.

From: Chicagopm

On Sep 5, 2004

I made this to take to a bar-b-que today. As it turned out, it was someone's birthday so it became their birthday cake. :o) Everyone LOVED this cake! After reading the other reviews, I made sure that my bundt pan had a 12 cup capacity - it did. After that, I just assumed that the pan would fit in my 9 x 13 inch pan (my largest baking pan) for the water bath. When I tried to put the filled bundt pan in the 9 x 13" pan, I found out differently. Then I decided to put the bundt pan in my large lipped cookie sheet - only about 1/2" of water could be placed in the sheet. After 15 minutes of baking, I hit on the idea of using a disposable aluminum 9 x 13" baking pan. This worked out perfectly as I was able to bend the sides of the pan to accomodate the bundt pan and raise the level of water in the water bath. I used non-stick aluminum foil to cover the cake and it worked really well. The end result looked very much like the picture and made a big impression on everyone! Thank you so much for sharing this recipe!

From: Susie in Texas

On Jun 6, 2004

You definitely need a 12 cup bundt pan for this cake and I am so thankful I read Moxie's review prior to making it. I was able to get all of the flan mixture into my pan, but it was full. One suggestion I would make is to lightly spray nonstick coating onto the foil used to cover the cake pan. My cake did rise up to the top of the pan and when I removed the foil topping, it wanted to stick. Miss Annie, this cake is exceptionally different and delicious. My family loved it and I will be making it again!!