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(yields about 12 slices)
Preheat oven to 375 degrees. Prepare cake batter according to instructions on package. Do not bake, set aside. On the egg I go as close to 375 as I can indirect.
In a blender, mix eggs, condensed milk, evaporated milk, cream cheese and vanilla until smooth.
Grease the Bundt pan very well; pour the chocolate cake batter and on top carefully spoon the flan batter. Don't worry if the surface of the chocolate mix gets disturbed a little bit.
Cover with aluminum foil and cook in a water bath for 1 hour to 1 hour and 10 min at 375 F. Check the cake with a knife or bamboo skewer until it comes clean to make sure is cooked.
Remove cake and cool for 30 minutes to 1 hour and then flip it onto your serving dish. Refrigerate the cake overnight so that the flan sets.
Pour caramel spread on top and garnish with desired amounts of pecans and whipped cream. I do not use the Carmel or pecans. it is great as is.
This must be baked in a water bath for the custard to come out right. Spray Pam in the pan well before filling to help with release.
Number of Servings:
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