Makes:
24 servings
Total Time:
3 hr 45 min
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- 1/2 cup cajeta (Mexican thickened syrup)
- 1 can (12 oz.) evaporated milk
- 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
- 7 large eggs, divided
- 1 tsp. vanilla extract
- 1 cup sugar
- 1 pkg. (two layers) chocolate cake mix
- 1 cup water
- 1/3 cup oil
- 1/2 cup sour cream
- A few pecans
make it
1. Preheat the oven to 375°F. Spray a fluted cake pan (9.5 in.) with nonstick spray and add cajeta.
2. In a blender blend the evaporated milk, cream cheese, 4 eggs, vanilla and sugar. Set aside.
3. With an electric beater beat the cake mix, water, oil, and remaining eggs; add sour cream to the mixture. Pour over the cajeta in the bottom of the pan.
4. Pour the flan mixture with the help of a ladle over the chocolate cake mix in the pan. Cover with aluminum foil sprayed with nonstick spray and place in a bigger pan. Add enough water to cover half of the mold.
5. Bake for 1 hr 30 min. Take it out and let it cool. Refrigerate 2 hours before you take the cake out of the pan. Decorate with pecans on top of the cake.
Notes
