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May 7, 2011 / Asimplemother

Great Chocolate Flan Cake and Make Ahead Salad Recipes

Wow your guests with this Chocolate Flan Cake recipe.  Chocolate, caramel and flan – what else is better? Oh yes, a recipe that uses a cake mix.  And this one does.  The Chocolate Flan Cake is easy to make, presents itself well and tastes amazing.  I have never made a dessert of this complexity that came out of the pan and served this easy. 

One downside is the cooking time.  Plan ahead, as this cake does take 2 hours to bake.  But the wait is worth it! 

Chocolate Flan Cake from Food.com

Utensils: 12-cup bundt pan, 3 spatulas, and other measuring spoons and cups, mixing bowls, blender or food processor

Ingredients:Chocolate Flan Cake

1 box – chocolate devil’s food cake mix (18 ounce / standard cake mix)
1 1/2 cups of water (cake mix directions)
1/2 cup oil (cake mix directions)
3 eggs (cake mix directions)

1-11 ounce jar of Cajeta or Smucker’s caramel topping

1 can of sweetened condensed milk (14 oz)
1 can of evaporated milk (12 oz)
1/2 cup of fresh milk
8 oz of cream cheese, softened
1 teaspoon vanilla
5 eggs

Directions:

Heat your oven to 350° F and spray a large, 12-cup bundt pan with cooking spray.  Soften the caramel topping in the microwave (about 10 seconds) and pour into your prepared bundt pan. 

Prepare your cake mix according to directions on package.  Pour the cake mix over the caramel. 

Prepare the flan by combining the condensed milk, evaporated milk, fresh milk, eggs, cream cheese, and vanilla in a blender or food processor.  Mix well.  Pour the flan mixture slowly over the cake batter.  The Flan will sink to the bottom of the pan.

Spray a large piece of aluminum foil with cooking spray and cover the pan TIGHTLY with the foil. This is very important.  Set the bundt pan into a larger pan and set on the oven rack and slide only a couple of inches into the oven center.  Carefully pour hot water into the larger pan to a depth of 2 inches. 

Bake the cake for 2 hours – DO NOT UNCOVER or LOOK at the cake during this time.  After 2 hours, remove the cake from the water and allow to cool for 15 minutes.  Peel off the foil.  Invert the cake onto a large plate with rim. 

The caramel will drip down the sides of the cake.  Cool completely. Refrigerate. Refrigerate any leftovers.

My Notes:

I followed the directions as listed and my cake turned out great.  The caramel will create a “bath” on the bottom of the plate but make sure to spoon it over the cake slices. 

I removed the foil after only about 3 minutes of being out of the oven, and my cake was OK.  I did wait the 15 minutes before inverting onto a plate.

I used Hersey’s caramel topping.  Consider drizzling a little caramel over each serving plate before laying down a slice of the cake.  The cake slices very easy. I used a butter knife to cut it and a small pie server to plate the slices.  It presents itself well.

Make Ahead Seafood Pasta Salad

As busy weekends approach this summer, make this salad a day before and you have a wonderful lunch, potluck take along or week day lunch salad.

Ingredients:Make Ahead Pasta Salad

1 box of penne pasta – I use Barilla Plus
1 package of frozen peas + carrots
1 package of Lewis Kemp Crab bites (8 oz)
1 package of Lewis Kemp Loster bites (8 oz)
5-7 green onions, diced white and green parts
5 strips of bacon, cooked crisp and cut into bite-size pieces
1 stalk of celery, chopped
1-1/2 TBSP of minced garlic (or 2 cloves)
1-1/2 cup of Mayo – I use an olive oil mayo
1 tsp of dried rosemary
1 TBSP of dried basil
salt + pepper
A total of 1 TBSP mixed of garlic salt, onion salt, seasoning salt

Directions:

Cook the pasta according to directions. Put the peas+carrots in a collander.  When the pasta has completed cooking, pour the hot water and pasta over the peas+carrots.  Stir the vegetables and pasta together and let cool.

Prepare the other ingredients and place in a large bowl.  Add in the peas and pasta mixture.  Stir together well. You may need additional mayo depending on the type of pasta used.  Sprinklw with paparika if desired.  Cover and refrigerate.  Refrigerate overnight.  Allow the salad to sit unrefrigerated and uncovered for 15 minutes before serving. 

My Notes:

My daughter and husband love this salad. And it travels well. I will often make this for a road-trip picnic.  Feel free to use different pasta shapes as well.  Do not rinse your pasta before mixing into the salad.  If your pasta seems sticky, use 1 TBSP of cooking oil.

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2 Comments

Leave a Comment
  1. April / May 9 2011 12:31 am

    These both look awesome. I think I may be trying them in the near future. 🙂 Thanks, Teri!

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