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 Hosted By
Mary & Randy |
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1 (18.25 oz.) box chocolate or devil's food cake mix |
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1/2” Cinnamon stick, preferably Mexican Canela |
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1 (14 oz.) can sweetened condensed milk |
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1 (12 oz.) can evaporated milk |
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8 oz. cream cheese, at room temperature |
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TO MAKE TOPPING: - Stir together the milk, sugar, corn syrup and cinnamon stick in a medium-sized (4 Quart) heavy pot or Dutch oven. Bring to a boil.
Dissolve the baking soda in water, remove the milk from the heat and stir in the soda mixture, having a spoon ready to stir the mixture down if it bubbles up. Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25-35 minutes. At this point, begin stirring very frequently as the mixture thickens into caramel-brown syrup that’s the consistency lf maple syrup, about 10 minutes more.
Strain the cajeta through a fine-mesh strainer set over a large measuring cup. Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1 ½ cups). Refrigerate covered. When cold, the cajeta should have the consistency of a thin corn syrup.
TO MAKE THE CAKE: - Preheat oven to 350ºF. Spray Bundt pan with nonstick coating. Soften the cajeta in the jar or bowl in the microwave and pour into the prepared pan.
Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel.
To make the flan, pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well. Pour the flan mixture very slowly over the cake batter. Spray non-stick coating on a large piece of aluminum foil. Place spray side down and over the pan TIGHTLY cover with aluminum foil. Covering tightly is very important.
Set the Bundt pan into a large pan and set on the oven rack and slide in. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
Bake cake for about 2 hours; do not uncover during this time.
5. After two hours, remove cake from water and allow to cool for 15 minutes. Invert cake onto a large plate with rim. The cajeta will drip down the sides of the cake. Cool completely then refrigerate.
Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.
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