Dia y Noche (Day & Night)
Chocolate flan cake
Ingredients:
3 eggs
1 can of sweetened condensed milk (14 oz)
1 can of evaporated milk (12 fl oz)
1 bar of cream cheese (8 oz)
1 tsp vanilla
1 box devil's food chocolate cake
Directions:
Combine eggs, condensed milk, evaporated milk, cream cheese, and vanilla in a blender and mix well.
Prepare devil’s food chocolate cake mix according to box directions.
Butter a Bundt pan (or other large, *deep* pan). The pan should be buttered very well; place the chocolate cake mix in the pan and carefully spoon the flan mixture from the blender on top of the cake mix.
Cover pan with aluminum foil and place in a water bath. The water should cover the pan about half way. Bake for approximately 1 hour to 1 hour 10 minutes at 375 F. Check the cake with a knife until it comes clean to make sure is cooked. The chocolate cake will certainly be cooked, but the flan may take longer.
Remove cake from the oven let cool for 30 - 60 minutes and then flip onto serving plate. Refrigerate overnight for the flan to completely set. You can serve immediately after cake cools, but the flan may still be a little soft in the middle.
Top with butterscotch, caramel, chocolate syrup, or any other sweet topping just before serving.
More mexican dessert recipes:
http://www.mexican-barbecue-recipes.com/mexican-dessert-recipes.html
