115 Reviews of Chocolate Flan 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!!

From: MssAditood

On May 13, 2004

OMG,OMG and again, OMG!!!! This cake is so amazing and oh so beautiful. Well worth the little bit of extra effort that you have to put into it. But if you bake a lot then it really isn't effort at all. I accidently forgot the milk for the flan and it still came out perfect! My husband couldn't wait and had to eat it while it was still warm and he isn't even a big fan of chocolate. He couldn't stop eating it. I brought it to work and it was gone before I told anyone what kind of cake it was. They thought that I ordered it, but when they realized that I made it, I scored some serious brownie points with everyone. I have decided that I will purchase a pan that makes individual bundt cakes and try that. I think it would be perfect to have individual servings with their own special serving of caramel. I also used Smuckers Dulce de Leche caramel and it was heaven. Sorry I am rambling on but this was one of the most beautiful cakes I have ever made. Thank you, thank you Miss Annie. This deserves WAY more than 5 stars. Hugs, Susie

From: Luvs2Cook,Luvs2Eat

On Jun 8, 2006

I found this exact recipe on recipegoldmine.com in 2004 after my best friend ordered it for my birthday. After taking my first bite, my tastebuds were in heaven!!! I went online to see if I could find the recipe and was so thrilled when I did! I have made this many times since. The only problem I ever had was the first three or four times I made it. It would always split in one area of the cake as though someone had already taken a knife to cut a slice...then I started letting the cake cool for at least one hour before refrigerating it. It hasn't split since. Everyone should try this recipe at least once. IT IS SINFULLY DELICIOUS!!! You are a doll for sharing this wonderful and unique flan cake recipe with everyone.

From: chefboy

On Sep 16, 2004

Make this cake! It looks so impressive, tastes great, and is actually quite easy to make. I didn't have a large enough bundt pan, so I used two. I just poured what I thought was half into each pan, no need to be exact. I still baked them the full two hours, but at 325 since the pans are dark and the manufacturer recommends baking at 25 degrees below what the recipe calls for. The batter didn't come close to the top, so I won't spray the foil next time. I was nervous when pouring the flan on top of the cake batter. I was afraid it wouldn’t turn out since it seemed to mix all together no matter how slowly I poured. Not to worry, it miraculously finds it’s way down to the bottom during baking, making a perfect layer. I used all regular ingredients, except the cream cheese. It was the reduced fat kind, which I don’t think alters the taste or texture in recipes very much, if at all. I will definitely be making this again!

From: fifijeep

On Sep 9, 2004

This was the best dessert - I can't believe how perfect it came out! I was just amazed the flan and cake separated so beautifully, with the caramel on top. It was easy to make, it just takes a while to bake, so it's good to make the day before since it has to refrigerate. Make sure to use the blender to make the flan, or the cream cheese won't mix right. It is the most unique, delicious dessert to take to any occasion - guests will love it! Thanks Miss Annie!

From: Sena

On Jul 25, 2008

I tried this because I was in the mood to make something different. It was so good. Instead of caramel topping i cooked a can of sweetened condensed milk in my slow cooker till it was thick sweet and caramely. I agree with others who said it is even better after it has chilled overnight.

From: Kate Toskey

On Jan 24, 2008

I made this in muffin tins for an office treat! The baking time was reduced significantly, but they came out fantastic. Everyone wanted the recipe!

From: moxie

On May 8, 2004

Show-stopping dessert that is gorgeous and rich! I was a little nervous about fitting it all in the bundt pan, but it was the perfect size for my 12-cup pan, and came out without any problem. It looks just beautiful on the plate and is so delicious. Thank you for sharing the recipe, Miss Annie.

From: Mikey Greenberg

On Nov 29, 2004

Great cake !!! Just made it for Thanksgiving. I live in Miami, so I used canned Dulce de Leche in the can (the same thing as cajeta) and used Reynolds non stick foil to seal cake before cooking. I also used my small turkey roaster bottom, filled with water