When I lived in Laredo, I tried this cake several times from a bakery in Nuevo Laredo, Mexico. I knew the owner of the bakery, so I innocently asked if she would share her recipe with me. Well, she said it was a guarded secret. Some people do not share their recipes so freely, unlike me that started a blog for the world to see, lol!
To me, every person makes the recipe their own and tweaks it according to their flavor pallet. I may tell you how to make this cake, and yes, you may make it several times until you start tweaking the flavors or the ingredients. Therefore, a recipe is never definite. A recipe is in constant change. I knew as much that the cake was a regular cake and the flan was a regular flan. I just could not figure out a way to put it all together. I started to do some research and found a column by Sonia Ortiz in the Universal de Mexico newspaper. I started to read her column on a daily basis and to my surprise; she finally printed the recipe to this cake. It is because of people like Sonia, that our traditions in Mexico will not die. (Yes, I know this cake is not traditional, but ohhhh soooo good)!
I hope you enjoy it as much as I do, and remember that all recipes are in constant change, make it your own!
Chocolate Flan Cake
For Cake
1-Can evaporated milk
3-Eggs
1-Cup vegetable oil
1-Box chocolate cake mix
2-Tablespoons melted butter
1- Cup of cajeta (dulce de leche)
½ Cup of chopped pecans
Preheat oven at 375F
Prepare a Bundt cake pan with removable bottom by smearing it with butter all around and in the middle too. If you are afraid your pan does not seal tight, add foil paper to the bottom so that water does not leak through since it will bake in a water bath. Once you have fully buttered the pan spread the Cajeta around the bottom of the pan and scattered the chopped pecans around the pan.
Mix the cake mix, 2 tbsp melted butter, 3 eggs, 1 can evaporated milk and the cup of vegetable oil at low speed. Raise the speed until all the lumps are gone. The more you mix the more air you incorporated into the batter.
For Flan
1-Can evaporated milk
1-Can condensed milk (la lechera or eagle brand)
6-Eggs
1-Tablespoon vanilla (use the good stuff not the imitation)
Place the evaporated milk, condensed milk, eggs, and vanilla and mix until all the ingredients have incorporated uniformly and the consistency is smooth and velvety.
You are now ready to set up your cake. First, add your cake batter to your greased Bundt pan. IT IS VERY IMPORTANT that you only add batter up to half way through the pan. If you add more batter than the halfway mark, your cake will overflow while baking. If you have cake batter left over, you can bake it separately.
You are now ready to add the flan mixture from the blender to the Bundt pan, just let your flan fall into place around the pan. When it is baking, the flan will naturally fall to the bottom because it is denser than the baked cake.
The cake will bake in a water bath for about 2 hours. Put the Bundt pan inside a bigger pan. You may use a lasagna pan. The key is to bring the water only below the halfway point of your Bundt pan. Place in the oven and check on it often to make sure you still have water while it bakes. You will know it is ready when you get a clean toothpick out. Clean toothpick means your cake is done.
Cool completely before you even try to plate. I recommend you use a butter knife to insert gently around and then cover with a large enough plate, then turn over. The cake should come out with the cake at the bottom and the flan with the pecans and cajeta on top. Enjoy!!!!!!
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