Why choose between flan and cake when you could have both, layered one over the other, in this Orange & Cheese Flancocho?
What You Need
Original recipe yields 24 servings
For the Flan
1 cup sugar
1/4 cup water
1 can (12 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
4 oz. PHILADELPHIA Cream Cheese, softened
For the Cake
1 Tbsp. orange zest
1 cup water
1/3 cup vegetable oil
1 pkg. (2-layer size) yellow cake mix
2 Tbsp. grated BAKER'S Semi-Sweet Chocolate
COOL WHIP Whipped Topping, thawed
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Let's Make It
Preheat oven to 350°F. Prepare the caramel with sugar and 1/4 cup of water in a small saucepan, cook at medium heat for 5 minutes or until the sugar is completely dissolved. Continue boiling until it turns golden in color and caramelizes. Once it´s ready pour and spread into a 12-cup fluted tube pan . (Very careful not burn yourself.)
Mix the evaporated milk, condensed milk, the cream cheese, and 4 eggs in a blender. Pour strained mixture over the caramel.
Mix the 3 eggs, orange zest, water and oil in with the cake mix, until well blended. Once it´s ready place it carefully over the cream cheese mixture. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan. Bake for 1 hour and 30 minutes or until a toothpick comes out clean from the center of the cake. Leave to cool completely at room temperature, and invert onto plate. Refrigerate for 4 hours. Serve topped with grated chocolate or whipped topping, optional.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.