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Mexican Flan Cake

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A delightful two-in-one dessert that combines rich chocolate cake with creamy caramel flan, perfect for family gatherings and celebrations.

Ingredients

Scale
  • 1 box chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 3 large eggs (for flan batter)
  • 1 teaspoon vanilla extract
  • 1 cup sugar (for caramel)
  • 1/4 cup water (for caramel)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the caramel by combining sugar and water in a saucepan over medium heat. Stir until sugar dissolves and turns golden brown. Quickly pour into the bottom of a bundt pan.
  3. In a large bowl, combine chocolate cake mix, water, vegetable oil, and eggs. Mix well.
  4. In another bowl, blend sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth.
  5. Pour the chocolate cake batter over the caramel in the bundt pan.
  6. Carefully pour the flan mixture over the cake batter.
  7. Place the bundt pan in a larger baking dish and fill the dish with hot water to create a water bath.
  8. Bake for about 60 minutes, or until a toothpick inserted into the cake comes out clean.
  9. Remove from the oven and let it cool completely before inverting onto a serving plate.
  10. Serve chilled and enjoy your Mexican Flan Cake!

Notes

Use room temperature ingredients for best results and ensure proper caramel preparation to avoid sticking.

Nutrition

Find it online: https://www.glutenfreez.com/mexican-flan-cake/