Chocolate Flan Cake

From: SuzySchool

On Jul 5, 2009

This was really, really good. I made for a friend after she had surgery and she said she and her whole family loved it. It was super easy to put together and it was moist.

From: strawberrybird

On Jun 5, 2009

I've made this three times now, improving on it each time. The first time I followed the recipe exactly, and it was okay. The second time, I used my favorite chocolate cake recipe instead of boxed mixed and it was that much better. A few things to note: You really do need a large bundt pan. I had to go out and buy a new one, 12 to 15 cups because the first time I made this I wasn't sure how large my pan was and it was too small. Second, this is just as good if you don't add the caramel to the pan and just add it after, and you save the mess. Third, the type of pan you have changes the temperature needs; the first time I used a silicone pan and it came out great, the second time I used a cast aluminum pan and it was burnt (although it still tasted fine), the third time I turned the temp down to 325, came out perfect.

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!!