A taste from home...

The visitor we've had from the USA this week has inspired me to cook a few things from home. I thought I'd share our latest creation with you. This is a recipe for a lovely Mexican style cake that will have your taste buds doing the cumbia. The best thing about this recipe for me is the fact that I can get all the ingredients quite easily at my local Australian grocery store!

With no further ado:

Chocolate Flan Cake

Ingredients:

1 Box of Chocolate Cake Mix

4 Eggs

1 12oz can evaporated milk

1 small can sweetened condensed milk

Caramel syrup

2 Tablespoons Vanilla

Bundt Cake Pan

Non-stick cooking spray

Mix the Chocolate cake mix as directed on the box and set aside. In a separate bowl mix the 4 eggs with the condensed milk, evaporated milk and the vanilla until the eggs have blended well with all the other ingredients. Set aside.

Take the bundt pan and spray it with the non-stick cooking spray very well. Then pour the caramel syrup in the pan. You may pour as much as you like. Set aside.

This is the amount of caramel syrup we decided to put. It basically coated the bottom of the pan.

Next pour the chocolate cake mixture over the top of the caramel syrup.

Here is what our cake looked like after we poured the chocolate cake mix in on top of the caramel syrup.

Finally, pour in the egg mixture on top of the chocolate cake mix. They will not mix together, in fact it will sink to the bottom.

Watch it sink!

Is your mouth watering yet? Aye! Aye! Mine is...I can hardly wait to taste this. First you have to put it in the oven for 1 hour at 350 degrees Fahrenheit (180C). Once it's out of the oven, let it cool for 15 minutes before turning it out of the pan.

Here's what our cake looks like fresh from the oven. We put the cookie sheet underneath in case it bubbled over while baking.

Carumba! This is the top of the cake once it's come out of the pan.

It's flan on top, chocolate cake on bottom! Delicioso!

*This recipe is an adaptation of one found in the Seasoned With Fun Cookbook.