CHEF JEFF — ONE BYTE AT A TIME: Chocolate Flan Cake

Mixes can be the basis for good recipes such as this one.

Chocolate Flan Cake

Cooking spray

½ cup caramel flavor ice cream topping

1 standard-size box devil’s food cake mix

1 8-ounce package cream cheese, softened

4 eggs, at room temperature

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

1 teaspoon vanilla extract

Heat oven to 350 degrees. Coat 12-cup Bundt pan with cooking spray. Roll up piece of foil. Put in pan’s tube to prevent cake from baking over. Pour caramel into pan. Pour batter over caramel. Set pan aside. Process cream cheese, eggs, milks, vanilla in blender. Pour over batter. Coat foil with cooking spray, place it over pan, coated side down. Press edges to seal. Place cake pan in large roasting pan. Add hot water to roasting pan to depth of 2 inches. Bake 2 hours. Cool on rack for 15 minutes. Remove foil. Put serving platter on top of pan. Invert. Cool at room temperature. Chill 4 hours.

Yield: Serves 16.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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