Chocolate Flan Cake

From: angel mama of 3

On Nov 20, 2009

I love this and it is so simple! The ingriedents are so basic and usually on hand. The first time I made it I used a smuckers carmel topping but the last couple of times I used homade carmel sauce ( recipe I got off of here ). I had mad it for a carmel apple pie and saved the leftovers in the fridge and it worked out great. I had to laugh when a my DHs' boss stopped bye to thank me for a plate of leftovers that had included a piece of this cake and I was taken back by how good he smelled. I kept thinking he smelled like vanilla or something intoxicatingly sweet. I complemented his cologne and he laughed said he wasn't wearing any but had just finished his cake with lunch. He started looking himself over to make sure he wasn't wearing any and wasn't. LOL It's just that good!!!

From: Sunshine 79'

On Nov 12, 2009

As evryone has said.....OMG!!!! This was very easy to make and tastes amazing! I read the other reviews about possible overflow so I used 4 custard dishes (1 cup size) and prepared 4 small cakes before emptying the rest of the ingredients in the bunt pan. I let the 4 samll cakes cook with the large bunt in a very large disposable pan with the water bath. I took the 4 smaller cakes out at about 1 hour 15 minutes. I let the large cake cook for the remaining 45 minutes. They all came out absolutley picture perfect!!!! I also let the large cake cool for 30+ minutes before I plated it. I used my largst serving plate and still spilled cajeta in the sink. Oh well, I guess I have a good excuse to go and get a new "BIGGER" serving plate. Thanks bunches Miss Annie, this is definatley a 5 star recipe!!! I'm gonna fool around with the butter cake with cinnimon idea....MMMMMM Yummy!

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!!