Thursday, June 26, 2014

chocoflan

I won't be blogging about plants today as I have been all week. I won't be blogging about my 52 Sandwiches project as I typically do on Thursdays either. Today I am going to share a recipe with you and I apologize in advance. It's delicious in a terrible way. If you don't like flan or chocolate cake (who are you??), then this cake won't be a problem for you. But, oh, if you do, then. . . again, I apologize.
chocoflan
The original recipe is here.

For this wickedly delicious cake, you will need:
*1 box of chocolate devil's food cake (and the required ingredients on the back of the box- eggs, water, oil)
*12 oz. evaporated milk
*14 oz. sweetened, condensed milk
*1/2 c. milk
*8 oz. cream cheese
*1 tsp. vanilla
*5 eggs
*11 oz. cajeta or caramel
*an insane amount of willpower to only eat one slice of cake (optional)
chocoflan
-Heat oven to 350*.
-Spray a large 12 c. bundt pan with nonstick spray.
-Heat the caramel in the microwave. Pour it into your cake pan.
-Prepare the chocolate cake according to the box directions and pour it into your pan over the caramel.
-Blend your milks, vanilla, cream cheese, and eggs in the blender. Pour the mixture slowly into your pan. (Though the flan is poured on top, after baking, it will sink to the bottom).
-Spray aluminum foil with nonstick spray and cover the bundt pan tightly.
-Set the bundt pan into a large pan and put it in the oven.
-Fill the large pan with hot water until the bundt pan is sitting in 2 inches of water.
-Bake for 2 hours without uncovering it.
-After 2 hours, remove from the oven and water bath.
-Allow it to cool for 15 minutes.
-Invert the cake into a cake pan and watch the caramel drip down the sides of the cake. (It's okay. Have a lick).
-Allow the cake to cool. Then refrigerate it.
chocoflan
Like I said, I deeply apologize for sharing this recipe with you.
chocoflan
It's too good.
chocoflan

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