Bonfanti’s Unique Chocolate Flan Cake

December 18, 2019
Alice
Cake, Pie, Tart, Cheesecake, Recipes, Sweet Endings
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Bonfanti's Unique Chocolate Flan Cake

Recipe By: Alice Morrow

Bonfanti's Unique Chocolate Flan Cake

Ingredients

1 box Devil’s Food Chocolate Cake Mix
TOPPING:
1 (10.9-oz.) jar Smucker’s Caramel Topping
FLAN:
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can evaporated milk
½ c. fresh milk
1 (8-oz.) pkg. cream cheese, room temp
1 t. vanilla
5 eggs

Instructions

Preheat oven 350.
Spray 12 c. Bundt pan with PAM.
Soften the caramel topping in the jar in the microwave and pour into the bundt pan.
Prepare cake mix according to box directions.
Pour the cake mix over the caramel topping in pan.
FLAN: pour condensed, evaporated and fresh milk into blender with cream cheese, vanilla and eggs. Mix well.
Pour the flan mixture very slowly over the cake batter.
Cover pan TIGHTLY with foil*****VERY IMPORTANT!
Set the Bundt pan into a large pan and set in oven. Carefully pour hot water into the larger pan, about 2”. THE BUNDT PAN WILL BE SETTING IN THE WATER BATH.
Bake for 2 hours. Do not uncover pan.
After 2 hours, remove cake from water pan and allow to cool for 15 minutes.
Invert cake onto a large plate with a rim.
The caramel topping will drip down the sides of cake.
Cool completely and then refrigerate.

Notes

*****BEAUTIFUL DESSERT AS WELL AS DELICIOUS. The BONFANTIS made this cake for my birthday one year. Just lovely!
I was told that the original recipe calls for MEXICAN CAJETA (caramel topping) but if you can’t find use the SMUCKERS. The Mexican one is richer.