Lavon and Miss NiNi share a baking recipe for Choco-Flan Cake.

MAGIC CHOCOLATE FLAN CAKE–America’s Test Kitchen

Ingredients:

CAKE:

• ½ c. caramel sauce or topping
• ½ c. plus 2 T. all-purpose flour
• 1/3 c. cocoa
• ½ t. baking soda
• 1/8 t. salt
• 4 ounces bittersweet chocolate, chopped
• 6 T. butter
• ½ c. buttermilk (may substitute ½ T. white vinegar or lemon juice and enough milk to make ½ c. sour milk. After combining, let mixture coagulate.)
• ½ c. granulated sugar
• 2 large eggs
• 1 t. vanilla extract

FLAN:

• 2 (14-ounce) cans sweetened condensed milk
• 2-1/2 c. whole milk
• 6 ounces cream cheese
• 6 large eggs plus 4 large yolks
• 1 t. vanilla extract

Method:

For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees Fahrenheit. Spray all inside edges of 12-cup nonstick Bundt pan with nonstick baking spray. Microwave caramel until easily pourable. Pour into pan to coat bottom. Combine flour, cocoa, baking soda, and salt in bowl; set aside. Combine chocolate and butter in large bowl and microwave at 50 percent power, stirring occasionally, until melted, 2-4 minutes. Whisk buttermilk, sugar, eggs, and vanilla into chocolate mixture until incorporated. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan.

For the Flan: Process all ingredients in blender about 1 minute. (If a blender is not available, use stand mixer. Beat cream cheese until smooth and add remaining flan ingredients. Beat until mixture is smooth.) Gently pour flan over cake batter in Bundt pan.

Prepare a water bath by placing Bundt pan in roasting pan. Place roasting pan on oven rack and pour warm water into roasting pan until it reaches halfway up side of Bundt pan. Bake until toothpick or cake tester inserted into cake comes out clean and flan registers 180 degrees, about 75-90 minutes. (In the baking process, the cake will rise to the top of the pan while the flan sinks to the bottom. That’s the magical part of this recipe!) Transfer Bundt pan to wire rack. Let cool to room temperature, about 2 hours, then refrigerate until set, at least 8 hours. (Safely remove roasting pan from oven once water has cooled.) Remove Bundt pan from refrigerator. Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert completely flat cake platter over top of Bundt pan, and gently turn platter and pan upside down. Slowly remove pan, allowing caramel to drizzle over top of cake. Keep refrigerated.

IF USING A CAKE MIX INSTEAD OF MAKING CAKE FROM SCRATCH (bettycrocker.com)

Ingredients:

CAKE:

• 1 jar (12.25 oz.) caramel topping
• 1 box Betty Crocker SuperMoist triple chocolate fudge cake mix
• 1 c. water
• ½ c. vegetable oil
• 3 eggs

Method:

Heat oven to 350 degrees Fahrenheit. Grease 12-cup Bundt pan with butter. Pour ¼ c. of caramel topping in bottom of pan. Refrigerate remaining caramel topping for serving. In large bowl, beat cake mix, water, oil, and eggs with stand mixer on medium speed, about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.

FLAN: Use recipe as given above. Follow all remaining steps as given above.

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