Grease Bundt pan with butter; coat bottem of pan with cajeta; preheat oven to 350.
To make cake, cream butter and sugar with hand mixer until light and fluffy; beat in egg. Sift together dry ingredients; add dry ingredients and buttermilk to butter mixture alternately, beginning and ending with dry ingredients; beat until well incorporated.
To make flan, combine milks, cream cheese, 3 eggs and vanilla in blender; blend on high until smooth.
Pour cake batter over cajeta in prepared Bundt pan, smooth top. Pour flan over top of batter. Cover pan tightly with foil and place in large roasting pan; add about 1 inch hot water to pan. Bake 1 hour, until surfact of cake is firm to touch and toothpick comes out clean. Remove from water bath and cool to room temperature. Chill in refrigerator until completely cold before serving.
Originally Submitted
3/19/2010
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