Chocolate Flan Cake

4.8
(165)
135 Reviews
127 Photos

This chocolate flan cake, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.

Submitted by Eagle brand
Updated on November 14, 2024
127
127
127
127
Prep Time:
30 mins
Cook Time:
2 hrs
Additional Time:
5 hrs
Total Time:
7 hrs 30 mins
Servings:
18
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 18 servings

  • Crisco® Original No-Stick Cooking Spray

  • ½ cup SMUCKER'S® Caramel Flavored Topping

  • 1 (15.25 ounce) package devil's food cake mix

  • 1 cup water

  • 3 large eggs

  • ½ cup Crisco® Pure Vegetable Oil

Flan:

  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

  • 1 (12 ounce) can PET® Evaporated Milk

  • 4 large eggs, at room temperature

  • 4 ounces cream cheese, softened

  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup fluted tube pan with nonstick spray. Place a piece of rolled-up foil into the tube part of the pan to prevent cake from spilling over the top. Pour caramel topping into the prepared pan.

  2. Beat cake mix, water, 3 eggs, and vegetable oil together in a large bowl until well combined; pour evenly over caramel topping.

  3. Combine condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla in a blender. Process until smooth; pour slowly over cake batter. While baking, the cake will rise and the milk mixture will go to the bottom.

  4. Coat a piece of foil with nonstick spray. Cover the pan tightly with foil, coated-side down. Place the pan in a large roasting pan. Pour hot water into the roasting pan to a depth of 2 inches.

  5. Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs on it, about 2 hours.

  6. Place cake on a cooling rack; cool for 15 minutes. Remove foil and invert onto a serving plate. Cool for 1 hour at room temperature. Chill for 4 hours or overnight before serving.

Recipe Tip

Be careful when inverting hot cake onto the serving plate. Place the plate upside down on top of the pan, place another cooling rack on top, then invert.

375 home cooks made it!

Nutrition Facts (per serving)

365 Calories
16g Fat
35g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 365
% Daily Value *
Total Fat 16g 20%
Saturated Fat 6g 30%
Cholesterol 93mg 31%
Sodium 324mg 14%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 3%
Total Sugars 24g
Protein 6g 13%
Calcium 66mg 5%
Iron 0mg 2%
Potassium 34mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.