Lost

Written on 10/01/13


Hey guys,

Today was a special day. In school we had our usual day. But in the Mexican cooking class we made Choco Flan. That's like a cake with caramel. I really liked that so I decided to put the recepy in here.
After school we went to the pumpkin patch. The main attraction on the pumkin patch is a corn maze. That was great fun. The only problem was that Alina (a German friend of mine) and me never ever found the way out of the maze. Another friend told us before that there are these emergency lanes. So we decided to follow them. After a while we recognized that our "emergency lanes" were not what we thought. It was the lane for the waterdynamics. We laughed so badly that it hurt. We were so stupid. :D
After more than a hour we got out of the maze by going straight. ( the American corn fields are a circle).
That was a really great day and we had a lot of fun.

Goodbye & See you soon
Svea

Chocoflan

Prep. time : 15 min

Total time : 2 hr 15 min

 

Ingredients

 

Cake

1 jar (12.25 oz) caramel topping

1 box chocolate cake mix

1 cup water

1/2 cup vegetable oil

3 eggs

 

Flan

1 can (14 oz) sweetened condensed milk (not evaporated)

1 cup milk

4 eggs

 

Directions

 

1) Heat oven to 350°F. Grease 12-cup flutedtube cake pan with butter. Pour 1/4 of the caramel topping in bottom of pan. Refrigerate remaining aramel topping for serving.

 

2) In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over aramel topping in pan.

 

3) In blender, place flan ingredients. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will seperate during baking, forming one layer of cake and one layer of flan.)

 

4) Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roastig pan.

 

5) Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath too cooling rack; remove foil. Cool completely, at least 1 hour.

 

6) Place serving plate upside down on cake pan; trn plate and pan over. Remove pan. Cut chocoflan into slices; serve with remaining topping in refrigerator.