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By Root 1133 0

pan. Well, I experimented with Carolyn’s recipe and found it worked and produced the most amazing looking final result, but I felt the flavor needed some enlivening. So, I changed the cake to chocolate and one time added mashed bananas, and another time canned pumpkin, to the batter—both were delicious additions. And to perfect the texture and flavor of the flan I used just the yolks of the eggs instead of whole eggs. Inverted onto a cake plate, this is one gorgeous cake.

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1/3 cup caramel or dulce de leche ice cream topping or sauce

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

4 large egg yolks

2 teaspoons pure vanilla extract

½ teaspoon pure almond extract

1 package (18.25 ounces) plain chocolate cake mix

1 cup canned pumpkin, or ¾ cup mashed bananas (from 2 ripe bananas)

¾ cup water

1/3 cup vegetable oil

3 large eggs

½ teaspoon ground cinnamon

serves:

12 to 16

prep:

20 minutes

bake:

52 to 57 minutes

cool:

20 to 25 minutes

Flan Do

Really get creative with this basic recipe by using, for example, a butter recipe golden cake mix. Or add a tablespoon of rum to the flan mixture instead of the vanilla and almond.

1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour. Pour the caramel or dulce de leche topping in the bottom of the pan and set the pan aside.

2. Place the sweetened condensed milk, evaporated milk, 4 egg yolks, and vanilla and almond extracts in a medium-size mixing bowl (or in a blender). Beat with an electric mixer on medium speed or blend until the egg yolks are well combined and the flan mixture is smooth, 1 minute. Set the flan mixture aside.

3. Place the cake mix, canned pumpkin or mashed bananas, water, oil, whole eggs, and cinnamon in a large mixing bowl. Beat (using the same beaters; no need to wash them) with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Transfer the batter to the prepared Bundt pan, pouring it on top of the caramel topping. Slowly pour the reserved flan mixture over the cake batter. Do not mix the two together. Carefully place the Bundt pan in the oven.

4. Bake the cake until the top springs back when lightly pressed with a finger, 52 to 57 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edges of the cake and invert it onto a cake plate to cool for 10 to 15 minutes before slicing and serving. The flan mixture will have sunk to the bottom of the Bundt pan and will be a golden glaze on top of the cake after you invert it.

Keep It Fresh! Store this cake, in a cake saver or under a glass cake dome, in the refrigerator for up to four days. It does not freeze well.

Recipe Reminders

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SPECIAL TOUCHES

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FUDGE BROWNIE POUND CAKE

IF YOUR MOUTH ISN’T WATERING from the title of this recipe it will be when you see fudgy chunks of unbaked brownies folded into the cake batter. The brownie pieces form a gooey chocolate crown and slightly marble the batter as the cake bakes.