Chocolate Flan Cake

I have wanted to make this cake for years. For some ridiculous reason it intimidated me. Much like Macarons do .... one day I will make those my b*tch too!

The best part of this cake is you can use box cake mix. And you'll definitely need a 12 cup bundt cake pan. I suggest making this cake the day before you plan on serving it. The longer it cools the easier it will release from the pan.

Ingredients:
2 cups of sugar (for caramel sauce)

1 Devils Food cake mix box (plus the ingredients on the box to make it)

1 14oz can of sweetened condensed milk
1 12oz can of evaporated milk
1/2 cup of cream or half & half
1 tsp of vanilla extract

Directions:
Preheat oven to 350 degrees and coat your bundt pan with cake release or spray heavily with a baking spray. 
Make your caramel sauce. In a saucepan over medium heat cook the 2 cups of sugar until it golden colored....DO NOT BURN IT! You'll know it's burned because it will have a burnt smell lol.  Once its a nice amber color and all the sugar has melted then it's ready.
Pour it onto the bottom of your prepared bundt pan.

Now combine your cake mix ingredients according to box directions and pour into your bundt pan over the caramel.

In a separate bowl mix your three milks, add your vanilla extract. Slowly pour this into your bundt pan over the cake mix. Don't worry, it will magically separate while it bakes. Then cover it tightly with foil.

Now find a pan big enough to fit your bundt pan into....a roasting pan works well for this. Place your bundt pan into the roasting pan and add hot water in the roasting pan, couple of inches of water is fine. I add the water while it's all in the oven so I don't have to carry it.
Bake it for 1 hour and 10 minutes. When time it up place the roasting pan with the bundt pan still in it on the counter and let it cool for a couple of hours. Take it out of the roasting pan and chill it overnight in the fridge. This is why I like to make this cake the day before. The cooler it is the better it will release from the pan.
When you're ready gently loosen the sides with a knife...careful not to scratch your pan. Then say a prayer to the baking gods and invert on to a large platter.

 This beautiful cake can be enjoyed with fresh fruit, whipped cream or just as is.....it's so good! I can't believe it took me so long to make this! It's delicious!!  I hope you try this....Enjoy ♥️

Products used to make this cake~

 

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Chocolate Raspberry Tart

This is not only an easy dessert... but it's also so versatile. I've made it using different types of cookies for the crust and using all kinds of different fruits.

I want to add that this is a very rich dessert, so I always serve small slices. And I love that there's no baking involved.

The tart pan I used comes in different sizes. I used the 11 inch. Here's a link where you can purchase one. 

Check out the video I made showing how to make this fabulous tart

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