chocolate flan cake

Ingredients

• Servings: 18
• crisco® original no-stick cooking spray
• 1/2 cup smucker's® caramel flavored topping
• 1 (18.25 ounce) box pillsbury® moist supreme® devils food premium cake mix
• 1 cup water
• 1/2 cup crisco® pure vegetable oil
• 3 large eggs
• flan:
• 4 ounces cream cheese, softened
• 4 large eggs, at room temperature
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 (12 ounce) can pet® evaporated milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• heat oven to 350 degrees f. coat 12-cup fluted tube pan with no-stick cooking spray. place piece of rolled up foil in tube of pan to prevent cake from baking over top. pour caramel topping into prepared pan.
• prepare cake mix according to package directions using the water, oil and eggs. pour evenly over caramel topping.
• combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. process until blended. pour slowly over cake batter. note: while baking, the cake rises and the milk mixture goes to the bottom.
• coat piece of foil with no-stick cooking spray. cover pan, coated side down, tightly with foil. place pan in large roasting pan. pour hot water into roasting pan to a depth of 2 inches.
• bake 2 hours or until toothpick in center still has a few moist crumbs. place cake on cooling rack. cool 15 minutes. remove foil and invert serving plate. cool 1 hour at room temperature. chill 4 hours or overnight.