I wanted to make dessert for Christmas dinner, but couldn’t decide between a flan or cake. On pinterest I found that there is such a thing as a cake flan that combines the two things I wanted to bake, perfect! There was a chocolate cake recipe with banana creme pudding that I wanted to try and I had a can of dulce de leche that I accidentally bought instead of condensed milk. Voila this combination was created.
1 cup sugar
¼ cup water
1-2 drops of lemon juice
Add the sugar, water, and lemon juice in a saucepan over low-medium heat.
Stir until you have a wet sand texture.
Do not stir while cooking, but swirl the pot occasionally to distribute the heat. The sugar is done when the liquid is a clear amber colour and the temperature from 340 to 350 degrees F
Pour the sugar into a bundt pan turning it until the pan is coated on the inside.
1 package chocolate cake mix
1 package banana creme pudding mix
1 cup sour cream
1/2 cup grape seed oil
1/2 cup apple sauce
4 eggs, beaten
1/2 cup warm water
In a large bowl, mix the beaten eggs, water, oil and sour cream. Slowly mix in the cake and pudding mixes.
Pour the batter over the sugar.
1 14 oz. can of dulce de leche condensed milk
1 12 oz. can of evaporated milk
4 large whole eggs
1 tsp. vanilla extract
In a separate bowl, beat the eggs. Mix in the condensed milk, evaporated milk, and vanilla extract.
Pour over batter. The cake batter will float to the top and the flan mixture will sink to the bottom.
Preheat oven to 350°.
Place the bundt pan in a larger pan with ½” of water and cook at 350 degrees for about 45 minutes. Cover with foil and continue to cook for 20-30 minutes more or until done.
Cool 2-3 hours.
The sugar will run when taking the cake out of the pan. Make sure you hold a plate on top of the pan and then flip the pan to remove the cake.
Store in the fridge.