Mexican Flan Cakes
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
46
Sourness
32
mins
Prep time (avg)
6
Difficulty
Ingredients:
12 fluid ounce
Evaporated Milk (can)3
Eggs2 tsps
Vanilla Extract1.25 cups
Water1 cup
Vegetable OilDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Spray 2 9-inch fluted tube cake pans (such as Bundt(R) pans) with cooking spray
3
Spread half the cajeta into the bottom of each prepared cake pan
4
Place sweetened condensed milk, evaporated milk, 4 eggs, and vanilla extract into a blender, cover the blender, and pulse several times to break up the eggs; blend until thoroughly mixed, about 30 seconds
5
Pour half the milk mixture into each cake pan
6
Place the cake mix into a mixing bowl, add the water, vegetable oil, and 3 eggs, and beat with an electric mixer on low speed to combine, about 30 seconds; increase speed to medium, and beat until the cake batter is smooth, about 2 more minutes
7
Scrape half the cake mix into each pan, on top of the flan ingredients
8
Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 45 minutes
9
Remove from oven, and flip pans over onto cake serving pans while still hot to remove from pans
10
Allow to cool before serving