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Give the traditional choco flan a fun twist by reversing cake and flan flavors. Your guests will love the look and taste of this sweet treat.
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Spray 9-inch Bundt pan with cooking spray.
HEAT sugar in a small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel colored. Quickly pour into prepared Bundt pan.
PREPARE cake mix according to package directions.
POUR batter into Bundt pan over dissolved sugar. Set aside.
COMBINE sweetened condensed milk, milk, eggs and Nesquik in a large bowl; whisk until all ingredients are combined.
POUR milk mixture over cake mixture.
COVER Bundt pan with foil. Place Bundt pan into large roasting pan. Carefully add boiling water to roasting pan to about 1-inch depth.
BAKE for 1 hour, 10 minutes or until knife inserted into flan comes out clean. The thicker the roasting pan, the longer the choco-flan takes to bake completely.
COOL completely in roasting pan. Remove Bundt pan from water; refrigerate for at least 4 hours.
PLACE a large plate upside down over Bundt pan. Carefully turn plate and pan over, releasing flan from pan. Remove pan and pour any leftover sauce from pan over flan. Slice and enjoy.
TIP: If boxed yellow cake mix is not available, use white mix instead.
|Calories from Fat||100|
|Total Fat 11g||18%|
|Saturated Fat 2.5g||12%|
|Total Carbohydrate 63g||21%|
|Dietary Fiber 0.5g||3%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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