Ingredients
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1 3/4
-
1
-
3/4
-
1 1/4
-
1
-
1/2
-
1/2
-
7
-
1
-
1
-
-
-
-
-
Directions
Mocha Flan Cake Almendrado #RSC,Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a rich chocolatey cake and cheesecake-like dessert with mocha and almond flavorings that bakes magically into two layers in one pan,Love the idea of fusing cake and flan!,Fantastic!
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Steps
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1
Done
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Heat Oven to 350 Degrees. Spray a 14 Cup Fluted Tube Pan (bundt) Thoroughly With Non-Stick Cooking Spray. in a Small Bowl, Dissolve 3/4 Teaspoon Instant Coffee Granules in Boiling Water. Stir in Caramel Topping. Pour Topping Mixture Into Prepared Pan. |
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2
Done
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in a Small Bowl, Heat 1/4 Cup Cola Beverage; Dissolve Remaining 1 Teaspoon Coffee Granules in Heated Cola and Mix With Remaining 1 Cup Cola. Place Cake Mix, Cola Mixture, 1/2 Cup Canola Oil and 3 Eggs Into Large Mixing Bowl and Blend With Electric Mixer Until Moistened. Beat With Mixer on Medium Speed For 2 Minutes. Pour Cake Batter Into Cake Pan Over Caramel Topping. |
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3
Done
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to Make the Flan Layer, Place Softened Cream Cheese Cubes, Condensed Milk, Heavy Cream, and Skim Milk Into a Food Processor Bowl Fitted With a Metal Blade. Add Remaining 4 Eggs and Almond Extract and Process Until Smooth, Pulsing at First So It Doesnt Splatter. Spoon Mixture Over Cake Batter in Pan. Using a Sheet of Reynolds Heavy Duty Non-Stick Aluminum Foil, With Non-Stick Side Facing Cake, Cover the Pan Tightly With the Foil Important! |
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4
Done
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Place the Covered Tube Pan, Fluted Side Down, Into a Larger Pan With at Least 2-Inch Sides and Place on Oven Rack. Pour Very Hot (heated to Just Below Boiling) Around Covered Pan About Half Way Up the Pan For a Bain Marie. Bake in 350 Oven For 2 Hours. Remove Fluted Cake Pan from Pan of Water and Allow to Cool For 15 Minutes. Remove the Aluminum Foil and Invert Cake Onto a Large Platter. Cool Completely at Room Temperature; Sprinkle Toasted Sliced Almonds Over Top of Flan. Place Chocolate Chips in a Small Microwave-Safe Bowl With Remaining 1/2 Teaspoon Canola Oil. Microwave on High For About 45 Seconds Stirring Halfway Through, Until Melted. Place Mixture Into a Sandwich Size Ziplock Plastic Bag and Seal. Just Barely Cut One of the Corners to Make a Pastry Bag. Squeeze and Drizzle Chocolate Over Almonds. Refrigerate Until Chilled Completely Before Serving. |
