Tuesday, September 11, 2007
Mexican Flan with a dark side.
Dia y Noche, is the name given this dessert since there are two distictive layers within this Mexican Flan. This cake is sold in many of the local pastery shops.
Chocolate Flan Cake
1 can of sweetened condensed milk (14 oz)
1 can of evaporated milk (12 fl oz)
1 bar of cream cheese (8 oz)
1 tsp vanilla
1 box devil's food chocolate cake
Combine eggs, condensed milk, evaporated milk, cream cheese, and vanilla in a blender and mix well. (this is the Flan for the top)
*Prepare devil’s food chocolate cake mix according to box directions.
Butter a Bundt pan (or other large, deep pan). The pan should be buttered very well; place the chocolate cake mix in the pan and carefully spoon the flan mixture from the blender on top of the cake mix.
Cover pan with aluminum foil and place in a water bath. The water should cover the pan about half way. Bake for approximately 1 hour to 1 hour 10 minutes at 375 F. Check the cake with a knife until it comes clean to make sure is cooked. The chocolate cake will be cooked, but the flan may take longer.
Remove cake from the oven let cool for 30 - 60 minutes and then flip onto serving plate. Refrigerate overnight for the flan to completely set.
Top with butterscotch, caramel, chocolate syrup, or any other sweet topping just before serving.