March 24, 2023

Christmas is coming up; this means it is time to bake at my house. Choco-flan is a common dessert that I make during the holidays. This cake is also known as “Pastel Imposible” (Impossible Cake) because the flan seemingly magically seeps into the cake batter and down to the bottom of the pan.

The name is derived from a magical trick that occurs in the oven.

Cover the mold with some caramel sauce, pour in the chocolate cake batter, pour a layer of flan on top and cover it lightly.

Photo by Scott Woodward
“Magical choco-flan surprises the baker and the tastebuds with flavor.”

It goes into the oven in a bigger dish with some hot water, and when it comes out a little while later, the flan is
hidden somewhere and all that can be seen is the chocolate cake.

This recipe has to be my favorite of all because it has all of my favorite sweet ingredients: three delightful layers of caramel sauce, chocolate cake and flan.

Things you need:
1 cup Cajeta (you can find this at any store; I sometimes use homemade cajeta made from Mexico)

For the cake:
1 box Betty Crocker chocolate cake mix
3 eggs 1⁄2 cup vegetable oil 1 cup water For the flan: 12-ounce can evaporated milk
14-ounce can condensed milk 4 eggs
1⁄2 teaspoon pure vanilla extract
1⁄2 teaspoon salt

Preheat the oven to 375 F.
Lightly grease the bottom and sides of an 8-inch cake pan.
Pour the cajeta over the bottom and sides of the cake pan, spread with the back of a spoon.
I normally heat the cajeta very slightly in the microwave so it is easier to spread.

Make the cake:
In a large bowl, beat the cake mix, water, oil and three eggs with electric mixer on medium speed about two minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
Make the flan: Combine the evaporated milk, condensed milk, remaining eggs, vanilla and salt in a blender and blend until there
are no visible lumps.
Pour gently over the cake batter.

Cover loosely with foil, place in a large baking dish and fill the baking dish with hot water so it comes halfway up the sides.
Bake for about 50 minutes.

Remove the cake pan from the baking dish and allow it to cool down for at least one hour. To unmold, lightly pass a warm knife around the edge, place a plate or dish on top and carefully but rapidly invert.
Cut the choco-flan into slices and serve with remaining caramel topping.
The cake is topped with cajeta or caramel sauce and can be garnished with pecans on top.
This cake is very rich, sweet and moist.
A slice of this delicious choco-flan has about 270 calories but it is well worth it.

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