100th Post & A Very Special Cake {Chocoflan}

I have been saving today's recipe for a very special occasion.  And today is that day.  This is my 100th post!

And every celebration needs a cake!

But this isn't just any cake.  It combines two of my favorite desserts...Chocolate Cake and Flan.

Ladies and gentlemen, I present to you...Chocoflan!

This cake is also known as Pastel Impossible (Impossible Cake), but my kiddies refer to it as pure magic,  because the flan magically seeps into the cake batter down to the bottom of the pan. 

I have tried a couple different Chocoflan recipes.  Some recipes have you make the cake from scratch.  Other recipes call for as many as six eggs for the Flan.  But I have found that a box of chocolate cake mix works best.  And that using 3 eggs in the Flan results in a firm but creamy Flan!

This recipe also calls for Cajeta, a Mexican caramel sauce made with goat's milk.  If you can't find cajeta, any caramel sauce will work fine.


Chocoflan

Ingredients:

• 1 cup cajeta or caramel sauce
• 1 box Chocolate Cake mix (I used Devil's Food)
• 6 eggs
• 1-1/3 cups water
• 1/2 cup vegetable oil
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 teaspoon vanilla

Directions:
Preheat oven to 350ªF.  Spread the cajeta in the bottom of a 10-inch cake pan.  (The cake pan needs to be atleast 3-inches deep.)

Prepare the cake mix according to package directions with 3 of the eggs, the oil, and water.

Pour the batter into the cake pan.

Puree the remaining 3 eggs, the evaporated milk, sweetened condensed milk and vanilla in a blender until smooth.

Gently ladle the milk mixture over the cake batter.

Place cake pan inside of a larger baking pan.  Fill the larger pan halfway up with hot water.  (In Spanish this is called a Baño Maria, in English it's known as a Water Bath and in the cooking world it is known as a Bain Marie.)

Bake for 1 hour and 20 minutes, or until a toothpick inserted in center of cake comes out clean.  Remove cake pan from oven; let cool to room temperature on a wire rack.  Invert a plate on top of the cake pan.  Flip the plate and cake pan over.  Carefully remove the cake pan.  Ooohs and aaaahs are very appropriate!

Enjoy!!! (Keep any uneaten cake in the fridge!)

 With Love,