There was a time last year when Costco stores in SoCal sell Chocolate Cakes with Leche flan on top. (Don’t you just love it when people combine two of the greatest stuff on earth?). My family loved it! So one of my aunts discovered the recipe and we never went for the Costco version ever since.
This can be done with a yellow cake mix but I always have a higher success rate with the chocolate cake combination. Who doesn’t love chocolate?
It's semi-homemade, simply because there’s effort only on the flan part, as we are using an ever-so-reliable cake mix for the cake part.
Ingredients:
Cake Mix
and ingredients needed for it (3 eggs, oil, water)
Caramel
1 cup white sugar
¼ cup water
Flan
8 egg yolks (use the whites to make meringue J)
1 can of Evaporated milk
1 can of Condensed milk
Some lemon grinds
How it’s done:
Preheat the oven 350 F and make a water bath. (Make sure you use a bigger pan for your water bath)
Whisk all the flan ingredients and set aside.
Mix all cake mix ingredients together. (Use a stand or hand mixer and make sure you get rid of all the lumps)
On a 9x13 pan, add the sugar and place over cook top.
Let the sugar caramelize and then add the water. Tilt the pan to cover the rest with the caramel.
Add the flan mixture over the caramel.
Slowly add the cake mixture. (This part may be scary at first but don’t worry, the cake mixture will definitely stay on top).
Bake for an hour and 30 minutes. Let cool before turning the cake over to serve.
Kam’s Tips:
- I use two 8”diameter round pans when my 9x13 pan is not available. Smaller Round pans = easier to find a pan for water bath!
- I prefer using Devil’s Food Cake because it’s very moist.
- Lemon grinds take away the egg-y taste on the flan; you can omit that if you don’t have any.
- I spray-butter my pans before pouring the cake mix, just to make sure I won’t have a problem un-molding them.
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