Chocolate Flan Cake

This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 365 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup water
• 3 large eggs
• 4 ounces cream cheese, softened
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• ½ cup Crisco® Pure Vegetable Oil
• 4 large eggs, at room temperature
• Crisco® Original No-Stick Cooking Spray
• ½ cup SMUCKER'S® Caramel Flavored Topping
• 1 (18.25 ounce) box Pillsbury® Moist Supreme® Devils Food Premium Cake Mix
• 1 (12 ounce) can PET® Evaporated Milk

Recipe Instructions

Step 1

Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.

Step 2

Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.

Step 3

Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.

Step 4

Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.

Step 5

Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.