1 chocolate cake mix, and the ingredients indicated on the box
8 eggs
1 cup oil
1 cup cajeta
unsalted butter
1 can evaporated milk
1 can condensed milk
2 teaspoons cornstarch
2 teaspoons vanilla essence
Preparation
1h
0 mins
Low
Grease a mold with butter and cover the bottom with cajeta.
For the cake: Prepare the chocolate cake mix as instructed on the box. If you find that your mixture is too runny, add about 2 or 3 tablespoons of all-purpose flour to achieve a thicker consistency, which will help later when pouring the mixtures.
For the flan: Blend the can of sweetened condensed milk and the can of evaporated milk together with 5 eggs and vanilla.
Once you have both mixtures, the cake batter and the flan, pour the cake mixture into a mold of approximately 28 to 30 cm, whether it's a bundt or regular mold (the same one that already has the bottom covered with cajeta), ensuring that the mixture does not exceed half of the mold, as this would risk overflowing when the cake rises. Then, pour the flan mixture on top of the cake mixture (yes, on top of the cake mixture, without the cake having been baked beforehand, just as it sounds), gently pour the flan mixture along one edge of the mold so that our mixtures do not mix together. If it's difficult to pour the flan mixture, use a spoon to soften the pour, as the cake mixture will remain at the bottom and the flan will be on top in the mold.
Place the mold in the oven at 200º for 30-40 minutes. When you take it out, check with a knife or toothpick if it comes out clean; if it does, it's ready.
Immediately remove and carefully unmold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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