Here is a hybrid dessert that will blow your mind and taste buds.
It’s half chocolate cake, half flan, and fully delicious.
Becky Low shares her recipe for the perfect cake.
1 cup sugar
1 box (15-oz) cake mix, I prefer chocolate
1 ¼ cups milk
½ cup butter, melted (1-stick)
1 can (14-ounce) evaporated milk
1 can (14-ounce) sweetened condensed milk
1 teaspoon vanilla
1 cup whipping cream
Preheat oven to 350 degrees. Spray 12-cup Bundt pan or 9×13 pan with non-stick spray, set aside. Place a pan, larger than cake pan, in the oven (NOTE: Bundt pan fits nicely in a 9×13 cake pan; 9×13 cake pan fits great in a large roasting pan). Pour 1-inch boiling water in large pan. Place sugar in heavy saucepan over medium heat. Stir until sugar completely melts and turns amber in color. Do not allow to burn or become too dark and develop a bitter taste. Pour melted caramelized sugar in prepared Bundt pan and tilt to evenly coat bottom and sides of Bundt pan with caramel (note – sugar is extremely hot, but will harden quickly in the pan). Beat together 3 eggs, cake mix, milk and melted butter. Pour cake batter in caramel coated Bundt pan. In a clean bowl, beat together remaining 5 eggs, evaporated milk, sweetened condensed milk and vanilla. Evenly pour milk and eggs over cake batter. Carefully place cake in prepared water bath and bake 60-70 minutes or until a toothpick, inserted to the bottom of the pan, comes out clean. Carefully remove cake pan from water bath and cool completely, 3-5 hours. Loosen edges of cake as needed and invert on serving plate (caramel will run down sides of the cake). Whip cream until stiff peaks form. Serve cake garnished with a dollop of whipped cream on top. Store leftovers in refrigerator.
Studio 5 Kitchen Sponsored by: Blendtec www.blendtec.com