Flan cake is a creature from the same family as the pudding cakes in which you pour sugar and boiling water over the cake batter and end up with a caky top layer and pudding on the bottom, but further evolved. To make flan cake, you pour caramel in the bottom of a Bundt pan, add cake batter, and top it with an egg-and-milk mixture. After baking, you unmold it, and voilà! Cake with flan on top. Some recipes are for chocolate cake, but Chowhound testers agree that it’s better with vanilla. All the recipes in circulation call for cake mix, but if you’re enterprising, you may be able to finesse a scratch-made version.
Here’s the basic recipe:
1/2 cup prepared caramel sauce
1 box cake mix, plus ingredients to prepare it according to package instructions
1 (12-ounce) can evaporated milk
1 can sweetened condensed milk
Preheat oven to 350°F. Spray Bundt pan with nonstick spray, and pour caramel sauce in the bottom. Prepare cake mix according to instructions, and pour batter into pan. Place evaporated and condensed milks and eggs in a blender and blend to combine, then pour this mixture gently over the cake batter in the pan (the flan mixture will settle to the bottom of the pan). Place the cake pan in a deep roasting pan and bake in a water bath, with water coming 2 inches up the sides of the cake pan, for 1 hour to 1 hour 15 minutes, until cake portion tests done. Remove from water and cool on a rack for 15 minutes, then invert onto a platter. Refrigerate until you plan to serve.
Board Links: Chocolate Flan Cake