Chocoflan de Josefina
BY Dinorah Garcia
Ingredients
1 Bundt pan or regular oven-use deep skillet
1 cup of cajeta
1 box of chocolate devil’s food cake
4 eggs
1 can of La Lechera® condensed milk
1 can of evaporated milk
4 teaspoons of vanilla
1 cup of cajeta
1 box of chocolate devil’s food cake
4 eggs
1 can of La Lechera® condensed milk
1 can of evaporated milk
4 teaspoons of vanilla
Preheat oven to 350°F. Spray 12-cup Bundt pan with no-stick cooking spray. Spread 1/2 cup of the cajeta in bottom of prepared pan. Place Bundt pan in large roasting pan. Set aside. Beat eggs, sweetened condensed milk, evaporated milk and 1 teaspoon of the vanilla in large bowl. Beat with wire whisk until well blended. Set aside. Prepare cake mix as directed on package, adding remaining 3 teaspoons vanilla. Pour batter over cajeta in pan. Slowly pour flan mixture over batter. Cover pan with foil sprayed with no-stick cooking spray.