Eggnog Pumpkin Flan Cake – "Holiday Chocoflan"
12 servings This eggnog pumpkin flan cake – "holiday chocoflan" – is my festive take on an amazing dessert. The original chocoflan, also known as Mexican Magic Flan Cake or Pastel Impossible, features a rich, moist chocolate cake topped with a layer of creamy flan and caramel sauce. For the holidays, I decided to replace the chocolate cake with a pumpkin cake and use eggnog in the flan. The result is a masterpiece of deliciousness that will undoubtedly wow your friends and family. Read more I use a boxed cake mix for this version to make things a little simpler. To make the cake extra light and flavorful, I replaced the water called for with ginger ale and added a bit of pumpkin pie spice. If you have a favorite pumpkin cake recipe, by all means, use that and make your cake from scratch; I am sure it will be just as delicious. I also used store-bought eggnog for this, but again, if you make your own, go ahead and use that instead.This amazing cake is known as the pastel impossible ("impossible cake") or Mexican magic flan cake. This is because after putting the caramel in the bottom of the pan, you add the cake batter and then gently pour the flan on top. As it bakes, the cake lightens up and rises, and the flan sinks. Thus, when you turn the cake out of the pan, you are left with the flan on top and the cake on the bottom, as they have switched places while baking. It truly is a thing of wonder and beauty – and utter deliciousness! Read less x saved ChefLynn Cool Cook November 30, 2024 75 min.75 min.3/5 75 min. 75 min. 3/5 Ingredients: Cake: 1 box of pumpkin cake mix (15.25 OZ)½ cup of vegetable oil (or other oil)3 large eggs1 cup of ginger aleOptionally: 1 TSP of pumpkin spice 1 box of pumpkin cake mix (15.25 OZ) ½ cup of vegetable oil (or other oil) 3 large eggs 1 cup of ginger ale Optionally: 1 TSP of pumpkin spice Flan: 3 large eggs1 can of condensed milk (sweet) (14 OZ)1 ½ cups of eggnog 3 large eggs 1 can of condensed milk (sweet) (14 OZ) 1 ½ cups of eggnog Tools: 1x Measuring Cups1x Measuring Spoons1x Medium Sauce Pan or Small Pot (4QT)1x French Whisk1x Bundt Cake Pan1x Silicone Spatula1x Kitchen Mixer with Whisk Attachment (or hand mixer)1x Measuring Pitcher or Small Bowl1x Ladle1x Aluminum Foil (optional)1x Roast Pan (big enought to accomodate bundt cake pan)1x Serving platter for the cake 1x Measuring Cups 1x Measuring Spoons 1x Medium Sauce Pan or Small Pot (4QT) 1x French Whisk 1x Bundt Cake Pan 1x Silicone Spatula 1x Kitchen Mixer with Whisk Attachment (or hand mixer) 1x Measuring Pitcher or Small Bowl 1x Ladle 1x Aluminum Foil (optional) 1x Roast Pan (big enought to accomodate bundt cake pan) 1x Serving platter for the cake Directions: 1. Preparation: Preheat the oven to 400 degrees Fahrenheit. Grease your Bundt pan very well with baking spray, cooking spray, or vegetable oil. Preheat the oven to 400 degrees Fahrenheit. Grease your Bundt pan very well with baking spray, cooking spray, or vegetable oil. 2. Caramel: Place the sugar in a medium heavy-bottom pot and cook over medium heat, stirring constantly, until it melts and becomes an amber color. Carefully pour the melted sugar into the prepared Bundt pan and set aside. THIS IS VERY HOT, use extreme caution. Place the sugar in a medium heavy-bottom pot and cook over medium heat, stirring constantly, until it melts and becomes an amber color. Carefully pour the melted sugar into the prepared Bundt pan and set aside. THIS IS VERY HOT, use extreme caution. 3. Cake: Mix the cake mix according to the package instructions, substituting the ginger ale for the water. Add more pumpkin pie spice if you like. I added about 1 teaspoon. Pour the cake batter into the pan on top of the caramel and set aside. Mix the cake mix according to the package instructions, substituting the ginger ale for the water. Add more pumpkin pie spice if you like. I added about 1 teaspoon. Pour the cake batter into the pan on top of the caramel and set aside. 4. Flan: In a 4-cup liquid measuring pitcher or other similar-sized spouted vessel, whisk 3 eggs to break up the yolks. Add the sweetened condensed milk and eggnog to the eggs and whisk until well combined. Using a ladle or large spoon, pour the flan over the cake batter. Pour from the measuring cup into the ladle or spoon, allowing the flan to flow gently onto the cake. In a 4-cup liquid measuring pitcher or other similar-sized spouted vessel, whisk 3 eggs to break up the yolks. Add the sweetened condensed milk and eggnog to the eggs and whisk until well combined. Using a ladle or large spoon, pour the flan over the cake batter. Pour from the measuring cup into the ladle or spoon, allowing the flan to flow gently onto the cake. 5. Bake: Place a ball of aluminum foil into the hole in the Bundt pan so nothing spills over – this is optional, but I recommend it. Cover the pan with a piece of aluminum foil that has been sprayed with cooking or baking spray, or greased with vegetable oil on the side that will touch the cake. Place the Bundt pan in a larger roasting pan and add hot water. Use enough to come about halfway up the sides of the Bundt pan. Bake at 400 degrees for 45 minutes, then remove the foil and bake for a further 15-30 minutes, or until a toothpick or cake tester inserted into the middle of the cake comes out clean. Place a ball of aluminum foil into the hole in the Bundt pan so nothing spills over – this is optional, but I recommend it. Cover the pan with a piece of aluminum foil that has been sprayed with cooking or baking spray, or greased with vegetable oil on the side that will touch the cake. Place the Bundt pan in a larger roasting pan and add hot water. Use enough to come about halfway up the sides of the Bundt pan. Bake at 400 degrees for 45 minutes, then remove the foil and bake for a further 15-30 minutes, or until a toothpick or cake tester inserted into the middle of the cake comes out clean. 6. Cool & Invert: Remove carefully from the water bath and allow the cake to cool completely in the fridge before inverting it. This will take at least 4 hours, but if you can leave it overnight, that is best. Once cooled, invert the cake onto a serving platter and pour any caramel sauce remaining in the pan over the top. Remove carefully from the water bath and allow the cake to cool completely in the fridge before inverting it. This will take at least 4 hours, but if you can leave it overnight, that is best. Once cooled, invert the cake onto a serving platter and pour any caramel sauce remaining in the pan over the top. Notes: This cake is a thing of beauty and magic! Some of the caramel will likely harden in the bottom of the pan, but that is okay; you will have enough of the caramel sauce. Be sure not to put so much water in the roasting pan that it can get into the Bundt pan. If water gets in there, the consistency of the cake and flan may be compromised. This cake is a thing of beauty and magic! Some of the caramel will likely harden in the bottom of the pan, but that is okay; you will have enough of the caramel sauce. Be sure not to put so much water in the roasting pan that it can get into the Bundt pan. If water gets in there, the consistency of the cake and flan may be compromised. About the Author: ChefLynnCool Cook # 3 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.