La Cocina de Leslie: Cake Mix

Showing posts with label Cake Mix. Show all posts

Chocoflan, or Pastel Imposible, combines two irresistible desserts into one: rich chocolate cake and creamy vanilla-flavored flan.

Best Chocoflan recipe - lacocinadeleslie.com

Happy New Year, friends! This year I've decided against New Year's resolutions. Well, maybe not entirely. I do have one small New Year's resolution, and once you hear what it is, I'm sure you'll agree it's the best New Year's resolution ever. Inspired by the old addage of, "Life is short, eat dessert first!"... My one resolution for 2018 is to bake more desserts. At least once a week.

To kick off my New Year's resolution, I'm sharing this classic Chocoflan, a fun and flavorful dessert that combines the richness of a chocolate cake with the light creaminess of a tradtional flan. This is one of those dessert recipes that is perfect for when you want to impress guests with an elegant dessert that looks like it took hours for you to make, but you won't believe how incredibly easy it is to prepare. If you can make a cake mix cake, then you'll have no problem whipping up a Chocoflan.

Chocoflan is also known as Pastel Imposible, but this cake is pure magic. You start by layering the cake batter and then the flan mixture into a Bundt pan, but during the baking process, the flan mixture seaps through the cake batter to the bottom of the pan, so when you turn your finished Chocoflan onto a serving platter, the flan magically appears on top of the cake. Sounds impossible, but it's not. It's magic!

How to make chocoflan - lacocinadeleslie.com

Yield: 12 servingsAuthor: Leslie Limón

Chocoflan (Pastel Imposible)

Chocoflan, or Pastel Imposible, combines two irresistible desserts into one: rich chocolate cake and creamy vanilla-flavored flan.

prep time: 10 MINScook time: 45 MINStotal time: 55 mins

ingredients

For the chocolate cake:

3/4 cups Mexican cajeta or caramel topping
1 ( box) Betty Crocker Devil's Food cake mix
1-1/4 cups water
1/2 cup vegetable oil
3 large eggs

For the flan:

1 (14 oz.) can sweetened condensed milk
1 (10 oz.) can evaporated milk
3 large eggs
1 teaspoon vanilla extract
Boiling water (for the water bath)

instructions

Preheat oven to 350°F. Lightly spray a 12-cup Bundt pan with cooking spray. Drizzle the Mexican cajeta along the bottom of the Bundt pan, swirling lightly to coat.
In a medium mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on low speed for about 30 seconds, just until combined. Increase speed to high and beat for about 3 minutes until cake mix is thick and creamy, like a chocolate milkshake. Pour batter into Bundt pan over the cajeta. DO NOT STIR!
For the flan, puree the sweetened condensed milk, evaporated milk, eggs, and vanilla extract in a blender until smooth. Gently pour the flan mixture into the Bundt pan, over the cake mix. Again, resist the urge to stir.
Place the Bundt pan inside a larger baking pan. Fill the larger baking pan about halfway with boiling water. Bake the chocoflan at 350° for 45 minutes. Remove from heat. Let cool completely. Turn chocoflan onto a serving platter. Refrigerate until ready to serve. Enjoy!

http://www.lacocinadeleslie.com/2010/03/100th-post-very-special-cake.html

©La Cocina de Leslie

Created using The Recipes Generator

*Originally posted back in March 2010 to celebrate my 100th recipe here in my cocina. The recipe and instructions remain the same, all I've done is update the photos and added a printable recipe card.

06 January 2018

Chocoflan (Pastel Imposible)

It's the first Monday of a new month which means it's time once again for The Secret Recipe Club. This month my assignment is Making Memories with Your Kids, written by Erin, a single mom of two who loves to bake and craft. Erin's blog is a fun family-friendly mix of recipes and crafts for making wonderful memories with kids of all ages.

With so many festive recipes to choose from a few that caught my eye were Bread & Butter Pickles, Bacon Double Cheeseburger Dip, and Twinkie Pie. I ended up choosing Erin's Pumpkin Crumb Coffee Cake because I had some leftover Calabaza en Tacha (Mexican candied pumpkin) sitting in my fridge just waiting to be used. I had seen similar recipes on Pinterest where you simply combine cake mix with pumpkin puree, but the crumb topping is what ultimately won me over. Not only is this cake super easy to whip up, it's also incredibly delicious... like a cross between a pumpkin bread and old-fashioned pumpkin pie. My family and I are completely smitten with this recipe!

06 March 2016

Secret Recipe Club: Pumpkin Crumb Cake

Another month is upon us, which means it's time for another installment of The Secret Recipe Club. For those of you unfamiliar with the SRC, it's a fun virtual recipe swap with another blogger who has no idea who will be cooking something from their blog.

My assignment this month was Baking & Creating with Avril, a bright and delightful blog full of baked goodies and family friendly savory recipes. As usual, I didn't have anything specific that I was looking to make, but with the word "baking" in the blog title I was definitely leaning towards something sweet. With so many mouth-watering recipes to choose from Avril's blog did not disappoint. Recipe like Nutella Drop Cookies, Pumpkin Black Bean Soup, and Zucchini Cornbread all caught my eye, but in the end I decided to go with Avril's Honey Bun Cake.

05 April 2015

Secret Recipe Club: Honey Bun Cake

One of my favorite things about the world of food blogging are the various groups I've joined over the years. There is always much fun to be had discovering new blogs, trying new recipes, and making new friends. Some of my closest friends are friends I've made through bloggging. Well, I've gone and joined another group called The Secret Recipe Club (SRC). It's like a virtual recipe swap with another blogger, except I'll be assigned a different food blog each month, and the participants have no idea who is cooking something from their blog until reveal day. Sounds fun, right? I think so. The blog I was given this month was Things I Make (for Dinner) written by Sarah.

After reading through Sarah's blog about the recipes she prepares for herself and her hubby, I had a list of recipes I wanted to try: Shirley Temple Cupcakes, Pineapple Sangria, Peanut Butter Crunch Cake, Pecan Pie Muffins, Monkey Muffins, Pork Fried Rice, and Chicken Gyros. I was leaning heavily towards the Chicken Gyros because I haven't had one in like 15+ years, but I decided to ask Hubby and kiddies for their opinions as to what I should make. As soon as I said the words "peanut butter" they were sold. So, Peanut Butter Crunch Cake it was! But those Chicken Gyros are high on my list of things to make.

Oh, where do I start with this cake? I've always loved peanut butter, but it's been way too long since I've made (and eaten) a peanut butter dessert. I had forgotten how much I love peanut butter desserts. This snack cake reminded me of one of my favorite cookies, Nutter Butters, that I haven't had since I moved to Mexico 13 years ago. I couldn't stop tasting the cake batter, it was that good.

I did have to make one change to this cake. The original recipe calls for chocolate chips and peanut butter chips, but since I don't have access to those I decided to substitute plain m&m candies. The result was a major hit with my family. Jack, my youngest, has already requested I make this cake again for El Día del Niño (Children's Day) in April, and Hope and Nick, my teenagers, have both requested this cake for their birthdays. Thank you, Sarah, for sharing this recipe!

Peanut Butter Fun Snack Cake - lacocinadeleslie.com

09 March 2014

Secret Recipe Club: Peanut Butter Fun Snack Cake

I have been debating whether or not to share this recipe for a couple of years now. I still wasn't sure this year, but my Hubby & kiddies insisted since it's a holiday family favorite that I make at least a half a dozen times every year between September and January. This is the first pumpkin dessert my kiddies requested I make when I bought my first pumpkin this season.

This Pumpkin Tres Leches Cake is my "go to" holiday cake because on one hand it tastes like Halloween, Thanksgiving, and Christmas all rolled into one. And on the other hand it's super easy to make since I use a box of yellow cake mix as a base. (Gasp!) I know...a box mix! How dare I call myself a food blogger?! But I'm a busy mom of 4, I don't always have the time (or energy) to bake a cake completely from scratch. And that is why I love this cake. Because even though it's a box mix that only takes a couple of minutes to whip up, it tastes like I spent hours in the kitchen. And it's my Hubby's and kiddies' favorite. It wouldn't be fall or winter in the Limón household without this Pumpkin Tres Leches Cake.

Pumpkin Tres Leches Cake w/ Cinnamon Cream Cheese Whipped Cream

Ingredients:

1 box yellow cake mix (I used Betty Crocker)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1-1/2 cups homemade pumpkin puree (or canned)
3 eggs
1 cup milk
1/2 cup vegetable oil
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk

Frosting:

1 cup whipping cream, very cold
3 tablespoons powdered sugar
1 teaspoon ground cinnamon
3 oz. cream cheese, softened

Directions:
Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.

In a large mixing bowl, stir together the cake mix, the ground cinnamon, ground cloves, and ground ginger. Add the pumpkin puree, eggs, 1 cup of milk, and vegetable oil. Beat with an electric mixer on low speed for 30 seconds, just until combined. Then increase speed to medium-high and beat for 3 minutes.

Pour cake batter into the prepared baking dish. Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Carefully remove cake from oven and set baking dish on a heat-proof surface.

Combine the sweetened condensed milk with the evaporated milk. Using a fork or a toothpick poke holes all over the cake. Ladle milk mixture over the warm cake. Let cake cool to room temperature.

Prepare frosting by mixing together the whipping cream, cinnamon, and powdered sugar. Beat with an electric mixer on high until light and billowy. Add in the softened cream cheese and continue to beat for 1 minute. Spread frosting over cake. Refrigerate cake for at least 3 hours or overnight. Sprinkle top of cake with a little ground cinnamon before serving. Enjoy!!!

Receta en español

This post is part of the 12 Weeks of Winter Squash Link-Up hosted by girlichef and Joanne of Eats Well with Others.

18 November 2013

Pumpkin Tres Leches Cake w/ Cinnamon Cream Cheese Whipped Cream

One of things I love about living in Mexico is that there is always something to celebrate. And today is not the exception.

Today is a particularly festive day all throughout Mexico and in the Limón household. It is El Dia del Niño (Children's Day).

In our family, the kiddies get the day off. No chores. No homework. They have the entire day to do as they please. And they decide what we will be having for lunch...an extra large pizza with pepperoni, chorizo and jalapeño peppers.

Our Dia del Niño celebration wouldn't be complete without a cake. This year, my kiddies chose a Rainbow Cake. I made them one for St. Patrick's day and they loved it so much that they requested it again for El Dia del Niño.

Making a rainbow cake couldn't be easier. You start with a box mix, prepare according to package directions and color the batter with food coloring. See? Piece of cake. (Pun totally intended.)

Before we start, let's talk about food coloring. I recommend that you use gel food coloring. You get great color results and it won't water down your batter like using the liquid food coloring.

If you're like me and your living in a small town in Mexico, where gel food coloring isn't available, fear not. Just head to one of the local mom & pop farmacias (pharmacy) and ask them for pintura vegetal. It's powdered food coloring and comes in tiny brown paper envelopes in a variety of colors including: Azul (blue), Verde (green), Rojo (red) and Amarillo Huevo (egg yellow). And best of all it's very inexpensive. I bought 8 envelopes for 4 pesos. (Less than 40 cents).

Rainbow Cake

Ingredients:

1 box Betty Crocker French Vanilla cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 eggs
Gel food coloring (red, orange, yellow, blue, green, purple)
White Frosting

Directions:
Preheat oven to 350F. Prepare the cake mix according to package directions.

Divide the cake batter into 6 bowls. (About 3/4 cup of batter per bowl.)

Tint the cake batter with food coloring.

Pour the cake batter, one color at a time, into the center of a greased and floured cake pan. I started with the purple, then continued to pour each color of batter directly into the center of the previous color.

I used two 9-inch rounds, but you could also use one 10 x 3 round pan.

Bake at 350F, according to package directions. I baked my two rounds for 25 minutes.

Fill and frost with your choice of frosting. I prefer using a cream cheese frosting, but for this particular cake, I used ready made white frosting. (Gasp!) (Hangs head in shame.) In my defense, my electric mixer died on New Year's and I'm hoping the "kiddies" will gift me a new one for Mother's Day.

Enjoy!!!

And watch how your kiddies will gobble this cake right up!

30 April 2011

For the Kid In All of Us {Rainbow Cake}

I was really looking forward to doing some Valentine's Day baking last week, but that darned flu bug had other plans. On Saturday, I was feeling much better, but spent most of my day cleaning house.

On Sunday, which was also Valentine's Day, my kiddies pointed out that I didn't make them any treats this year. Ouch!

Since I was already baking a birthday cake for Hubby's aunt, I decided to whip up something quick and easy for the kiddies.

But what?

Cake Mix Cookies! So easy to prepare and they bake up quickly. And your kiddies will love helping you make these cookies.

Cake Mix Cookies

Ingredients: