A Wonderful Latino-Style Cake

A few weeks ago, I was a little under the weather due to emergency surgery. As one might expect, friends came through with tasty treats to keep me nourished. One of the treats was a wonderful cake, a rich chocolate cake topped with a flan typical of Latino cooking.

Although I’m not much of a sweets eater, or maker either for that matter, I found this so good I had to ask for the recipe. My friend told me she’d gotten it from an out-of-town newspaper a good while back. I went online looking for it, and found that there are various recipes for it, from many sources, but I didn’t find this one, using Coke instead of water to make the cake.

I’ve not specified the eggs and oil, if needed, for the cake mix since different brands use different amounts. Just use what the box calls for, substituting Coke (not diet) for the amount of water called for.

Most of the recipes called for cajeta. This is a Mexican caramel sauce made with goat’s milk. I couldn’t find it, and used Smuckers caramel ice cream sauce instead, with excellent results.

Once made, it is essential to chill before turning out onto a plate. And be sure to use a plate with a rim, because the caramel will run down the sides of the cake and pool around the edges. I hope you’ll enjoy this as much as we did!

LATINO CHOCOLATE FLAN CAKE

1 cup Smuckers caramel sauce
1 devil food cake mix, made as directed, using Coke for the liquid called for
1 12-ounce can evaporated milk (not skim)
1 14-ounce can sweetened condensed milk (I always use Eagle brand)
3 eggs
2 tsp. vanilla extract

Preheat the oven to 350 F. Coat a 12 cup bundt cake pan heavily with cooking spray. Pour the caramel sauce in the bottom, spreading evenly. Pour the prepared cake mix on top.

In a large bowl, whisk together remaining ingredients until very well blended. Pour down one side of the cake pan. Some of it may float on top but most will sink. Don’t worry if it looks weird.

Place the cake pan in a larger pan and pour about an inch of hot water into the larger pan. Bake for 45 minutes to an hour, or until cake layer tests done.

Cool to room temperature, then chill completely. A couple of hours before you plan to serve it, take from the fridge. Place a large plate with a rim over the top of the pan. Carefully turn it over, and let set with the pan on top. When ready to serve, lift the pan off. Most of the caramel will have run over the top and down the sides of the cake.

Cut into slices to serve, and refrigerate any leftovers. Makes 12 generous servings.