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Baked goods


This delicious Mexican dessert combines rich chocolate cake and creamy flan in one showstopping cake. Boxed cake mix makes this dessert easy to pull off.

Serves 10
Ready in 195 mins
Prep time 15 mins
Cooking time 60 mins
Chill time 120 mins
490 calories per serving


> Cooking spray
> 1/4 cup store-bought caramel sauce or dulce de leche
> 1 (15.2 oz) box chocolate fudge cake mix
> 1 cup water
> 1/2 cup vegetable oil
> 7 large eggs, divided
> 1 (14 oz) can sweetened condensed milk
> 1 (12 oz) can evaporated milk
> 1 tsp vanilla extract
> 1/4 tsp salt
> Hot water, as needed


Preheat oven to 350°F. Coat a 10-cup Bundt pan with the cooking spray. Spread the caramel sauce on bottom of pan.
Using a hand mixer or stand mixer, in a large bowl, beat the cake mix, water, oil, and 3 eggs on medium speed. Beat for 2 min., until batter is smooth, scraping the sides of bowl occasionally. Pour batter over caramel sauce in pan. Place Bundt pan in a large roasting pan.
Using the mixer again or a blender, in another bowl, blend the remaining 4 eggs, sweetened condensed milk, evaporated milk, vanilla, and salt on medium until combined. Slowly pour the flan mixture over top of cake batter, being careful not to disturb pan too much. Spray a piece of foil with cooking spray and cover pan.
Fill roasting pan with 1 inch of hot water. Bake 1 hour, until a toothpick inserted into center comes out clean. Transfer Bundt pan to a wire rack and remove foil. Cool completely, about 2 hours.
Run a knife along sides of cooled Bundt pan to loosen cake. Invert cake onto a rimmed plate or cake platter. (Give pan a little shake until cake slides out.) Spoon any remaining caramel from pan over top of cake. Serve at room temperature.

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