 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
My grandmother got this recipe from one of her great-nieces. It's really good and super-easy. We usually make it with yellow cake mix but I'm sure it would be equally good with chocolate. If you can find Cajeta Quemada (A goat's milk caramel made in Mexico-Coronado brand is best) you can substitute it for the caramel topping. Also if you can get Mexican vanilla that's best too. It has a very distinctive flavor. The ingredients for the cake are for a Betty Crocker cake mix. Use whatever ingredients and proportions your cake mix calls for. Ingredients:
3/4 cup caramel ice cream topping |
3 eggs |
1 (14 ounce) can sweetened condensed milk |
1 (12 ounce) can evaporated milk |
1 teaspoon vanilla |
18 1/4 ounces yellow cake mix |
1 1/4 cups water |
1/3 cup canola oil |
3 eggs |
Directions:
1. Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
2. Pour 3/4 cup caramel topping in bundt pan.
3. Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
4. Pour flan mixture into pan.
5. Prepare cake mix according to package directions.
6. Pour prepared cake mix over flan mixture in pan.
7. Bake for 35 to 45 minutes.
8. Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
9. Drizzle additional caramel topping over sliced cake before serving if desired.
10. Store in refrigerator.
|
|