Chocolate Flan Cake
Prep Time
30mins
Time to Table
4hr
Servings
12
shop Daisyprint recipe
Ingredients
- 1/4 cup caramel ice cream topping
- 2/3 cup sweetened condensed milk
- 2/3 cup cream cheese, softened
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 5 large eggs, divided
- 15.25 ounce box chocolate cake mix
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup Daisy Sour Cream
Ingredients
- 1/4 cup caramel ice cream topping
- 2/3 cup sweetened condensed milk
- 2/3 cup cream cheese, softened
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 5 large eggs, divided
- 15.25 ounce box chocolate cake mix
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup Daisy Sour Cream
Directions
- Preheat the oven to 375 degrees.
- Pour the caramel sauce into the bottom of a Bundt pan and set aside.
- Place the sweetened condensed milk, cream cheese, milk, vanilla, and 2 eggs into a blender and blend until smooth. Set aside.
- In a large bowl add the chocolate cake mix, 3 eggs, oil, water, sour cream and mix. Pour the chocolate batter over the caramel sauce in the pan.
- Top the chocolate batter with the flan liquid. Cover the Bundt pan with foil.
- Place the Bundt pan into a larger roasting pan and fill the larger pan with enough water to come half-way up the Bundt pan.
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick into the cake section comes out clean. Once cooled (about 2 hours), invert the cake onto a platter. Garnish as desired and serve.
- Calories:475
- Cholesterol:114
- Dietary Fiber:2
- Protein:10
- Sodium:541
- Total Carbohydrate:53
- Total Fat:25