Our Creative Cooking Crew challenge this month is “chocolate”.
When I was younger my Mom used to make this for Three Kings Day (January 6th). Not having a recipe I went to cakecentral.com and found one that I thought was like the one she used to make.
This is my contribution to our challenge and I decided to add fresh fruits and mint to the finished product.
1 cup sugar
1/4 cup water
1 can evaporated milk
1 can condensed milk
1 teaspoon vanilla extract
1/2 box of super moist Betty Crocker chocolate fudge cake mix
1/2 butter stick (melted)
3/4 cup water
Melt the sugar with water in a non-stick pan over low heat until golden in color. Inmediately pour over a bunt pan and swirl around to cover bottom and sides of pan. Pan will be HOT careful. You will have to be quick because it will start to harden as it cools down.
Blend all ingredients for the flan in a medium bowl until completely mixed, set aside.
Blend all ingredients for cake in a medium bowl until completely mixed, set aside.
Pour the flan mixture thru a metal strainer right into the caramelized pan. Now carefully spoon the cake mixture on top of the flan mixture. It will float so make sure you cover the entire surface. If gaps are visible just swirl the cake carefully with a fork until entire surface is covered. Bake at 350 for about one hour. Test if done by inserting a skewer or knife in the center and it comes out clean. Remove from the oven and let it sit on the counter for 30 minutes. Run a butter knife to loosen up edges and invert onto a plate. Add fruits and…