Flan Cake (Recipe 1 of 2)
Submitted by Elaine, Cake Club Member
Cake Recipe Courtesy of www.CakeClubRecipes.com

I love custard and flan, so I just had to try this recipe when it was given to me. I thought it would be difficult to find the cajeta, but it wasn't. The cake was most and delicious, and it didn't last long enough to freeze at my house!

Ingredients:

Cake...

1 box Duncan Hines® Moist Deluxe Yellow Cake Mix
1 box vanilla instant pudding
4 eggs
1 c. water
1/3 c. oil
 
Flan topping...

1 small jar cajeta (a Mexican milk caramel, several brands of which can be found in the grocery store usually in the Mexican foods' aisle)
4 eggs
1 can Eagle® Brand sweetened condensed milk
1 small 5-ounce can evaporated milk

Optional...

Chopped pecans
Cherries 

Directions:

Prepare cake mix as per instructions for pound cake. Spray Bundt pan very well with non-stick cooking spray. Pour about 1/3 to 1/2 jar (about 1/4 cup) of cajeta at the bottom of the Bundt cake pan. Pour cake mix into Bundt pan. Prepare flan topping in a separate bowl. Blend together evaporated milk, sweetened condensed milk, and 4 eggs. Pour this evenly over the cake batter. This will eventually end up at the bottom of the pan to become flan. Bake for about 40 to 50 minutes at 350 degrees. Check with toothpick. (You may have to bake longer, depending on your oven.) When done, let cool for 2 minutes or so, loosen with knife if necessary. Turn over on a plate; add pecans and cherries (optional).

Some of the flan may spill over, so you might want to put your Bundt pan on a baking sheet in the oven while baking.   This cake is very different, but very good and very moist & it freezes well. 

                                                             
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Chocoflan (Recipe 2)
Submitted by Caroline, Cake Club Member
Cake Recipe Courtesy of www.CakeClubRecipes.com

Ingredients:

1 Duncan Hines Chocolate Cake Mix (or homemade chocolate cake)
1 can condensed milk
1 can evaporated milk
1 T. vanilla extract
4 large eggs (or eggbeaters)
Hershey's caramel syrup 

Directions:

Mix cake mix according to instructions on the box. In blender put the canned milks, vanilla and eggs and blend. Pour Hershey's caramel syrup in bottom of Bundt pan (oiled with cooking spray). Pour cake batter in Bundt pan. On top pour over the flan mixture from blender. Bake at 375 degrees for about 1 hour or until toothpick comes out clean. Flan sinks to bottom of cake as it cooks; once cake is outside of pan, flan on top and caramel will drip over sides.

NOTE:  Can also use simple syrup or slightly burnt sugar (which is more Mexican style) instead of caramels or cajeta, and pour more on cooling cake.

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