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Nutrition Facts

Serving Size 1 (231g)

Recipe makes 12 servings

Calories 594
Calories from Fat 279 (46%)
Amount Per Serving %DV
Total Fat 31.0g 47%
Saturated Fat 11.1g 55%
Monounsaturated Fat 9.9g
Polyunsaturated Fat 8.0g
Trans Fat 0.0g
Cholesterol 182mg 60%
Sodium 621mg 25%
Potassium 453mg 12%
Total Carbohydrate 70.3g 23%
Dietary Fiber 1.3g 5%
Sugars 34.6g
Protein 13.4g 26%

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Mom's Mexican Birthday Fiesta

cookiedog

Chocolate Flan Cake

Recipe #48401 | 2½ hours | 25 min prep | add private note
Miss Annie

By: Miss Annie
Dec 11, 2002

This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!

SERVES 12 , 1 Cake (change servings and units)

Ingredients

  • 1 (18 ounce) box chocolate devil's food cake mix

  • 1 1/2 cups water (amount per cake mix directions)
  • 1/2 cup oil (amount per cake mix directions)
  • 3 eggs (amount per cake mix directions)

  • 1 (11 ounce) jar cajeta caramel topping or smucker caramel topping

  • 1 (14 ounce) can sweetened condensed milk

  • 1 (12 ounce) can evaporated milk
  • 1/2 cup fresh milk

  • 1 (8 ounce) package cream cheese, room temperature
  • 1 teaspoon vanilla
  • 5 eggs

Directions

  1. 1
    Heat oven to 350ºF.
  2. 2
    Spray a large 12-cup Bundt pan with nonstick coating.
  3. 3
    Soften the cajeta in the jar in the microwave and pour into the prepared pan.
  4. 4
    Prepare cake mix according to package directions.
  5. 5
    Pour the cake batter into the cake pan over the cajeta.
  6. 6
    To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
  7. 7
    Mix well.
  8. 8
    Pour the flan mixture very slowly over the cake batter.
  9. 9
    Spray aluminum foil with non-stick spray (like Pam);.
  10. 10
    cover the pan TIGHTLY with aluminum foil.
  11. 11
    (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide inches.
  12. 12
    Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
  13. 13
    Bake cake for 2 hours (test); do not uncover during this time.
  14. 14
    After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
  15. 15
    Invert cake onto a large plate with rim.
  16. 16
    The cajeta will drip down the sides of the cake.
  17. 17
    Cool completely then refrigerate. Refrigerate leftovers.
  18. 18
    Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

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Featured Reviews for This Recipe

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!!!

0 people found this review helpful

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  • 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!

    0 people found this review helpful

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  • 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!

    37 people found this review helpful

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  • 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!!

    29 people found this review helpful

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  • Read all 115 reviews

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