Flan Napolitano
This unusual cake ends up with a thin layer of caramel on top, flan in the middle, and chocolate cake on the bottom. It's better after being refrigerated several hours.
Caramel Layer
Spray a regular
bundt pan with Pam or grease, then coat the bottom of the pan with a
thin layer of either:
Cajeta (boil an unopened can of sweetened condensed milk in a sauce
pan with water to cover for two hours), or, quicker,
Caramel (melt 1 c. sugar in a heavy sauce pan over low heat, and
quickly pour in the bundt pan, coating evenly)
Flan Layer
5 eggs
1 can sweetened condensed milk
1 can evaporated milk
1 tsp. vanilla
Mix thoroughly in a blender. Pour slowly into the bundt pan to avoid
disturbing the cajeta. Bang the pan several times on the counter so
that air bubbles in the flan will come out. Set aside.
Chocolate Cake Layer
Mix a chocolate cake mix according to directions. Pour half of it into
the pan. (Use the rest for cupcakes, or make two flan cakes or
whatever). Bang the bowl several times on the counter to get rid of
air bubbles. Pour slowly and evenly over the flan, being careful not
to let it touch the sides of the pan. Don't worry if it looks like it
is sinking… it will rise.
Bake according to the directions on the cake mix until a toothpick
comes out clean. Invert onto a plate as soon as it is taken out of the
oven. If desired, chill thoroughly before serving.
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