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This Dulce de Leche Chocoflán Cake is a tastier version of our traditional chocoflan. The caramelized touch of the dulce de leche makes it unique.
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Move oven rack to lowest position. Spray a 10-inch Bundt pan with nonstick cooking spray. Place a roasting pan half filled with water in the oven.
HEAT 1/2 cup sugar in small saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of prepared Bundt pan; swirl around bottom to coat.
SIFT flour, baking soda, baking powder and cocoa in a small bowl. In a separate small bowl, stir together evaporated milk and lemon juice.
PLACE butter and remaining 1 cup sugar in a large mixing bowl, beat until light and fluffy. Beat in egg. Alternately add in flour mixture and evaporated milk mixture. Beat until fully combined. Pour into prepared Bundt pan.
PLACE dulce de leche, evaporated milk and eggs in a blender; cover. Blend until combined. Pour over cake batter. Cover with foil.
PLACE Bundt pan in the roasting pan in the oven. Bake for 1 hour and 10 minutes or until wooden pick inserted in cake comes out clean. Remove pan from water.
LET cool completely. Invert cake onto a serving dish.
|Calories from Fat||60|
|Total Fat 7g||9%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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