CHOCOFLAN TUNNEL CAKE In Good Flavor Great Recipes Great Taste

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Instructions. Preheat your oven to 425 degrees F. Pour the cajeta into a greased bundt pan and swirl the pan around. To make the flan, add 4 eggs, cream cheese, vanilla extract, sweetened condensed milk, and evaporated milk to a blender and blend until smooth. Pour the flan mixture into the bundt pan gently.

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Preheat the oven to 350°. Spray a 12 cup bundt cake pan with cooking spray, and set aside. For the flan: In a blender, add the condensed milk, evaporated milk, eggs, egg yolk, and vanilla extract. Blend for about 20 seconds or until everything is well mixed. Set aside.

CHOCOFLAN TUNNEL CAKE In Good Flavor Great Recipes Great Taste

Prep the pan: Spray an angel food cake pan or a 12 cup bundt pan (without a removable bottom) with cooking spray generously. Pour the caramel sauce evenly over the bottom of the pan. Combine the dry ingredients: In a medium bowl combine the flour, cocoa, cinnamon, baking soda, salt and mix; set aside.

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Pour the batter into the bundt pan on top of the partially cooked flan. Bake at 375, uncovered, for an additional 40 minutes, or until a toothpick comes out clean. Let cool for at least one hour in the refrigerator before removing as this will make it easier to remove the chocoflan from the bundt pan.

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Set aside. Step 3: In a large bowl, use an electric hand mixer to beat butter and sugar together until well-combined. Step 4: Beat in the eggs and vanilla until incorporated. Scrape down the sides as needed. Step 5: Add flour, cocoa powder, baking soda, salt, and cinnamon.

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Add the milk, 1 egg, and vinegar. Mix for another 40-60 seconds until completely smooth. In a large blender, add the evaporated milk, sweetened condensed milk, cream cheese, the remaining 3 eggs, and vanilla extract. Blend on high for 30 seconds. Pour the cake batter into the prepared bundt pan and spread it evenly.

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Beat in egg until combined. Step 3 In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Add half of dry ingredients to egg mixture, beating until just combined. Pour.

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Start the chocolate cake. Combine flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder in a large bowl. Whisk to break up any lumps. Add the wet ingredients. Make a well in the center of the bowl and add the oil, eggs, vanilla, buttermilk, and coffee.

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In the blender pitcher, combine the dulce de leche, evaporated milk, cream cheese, vanilla, and salt for the flan. Blend on medium-high until smooth, about 30 seconds. Add the eggs for the flan and blend on medium-high until combined, another 10 to 15 seconds. Mix the dry ingredients for the chocolate cake.

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To make the cake layer, sift together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Mix in the sugar. In a small bowl, whisk together the buttermilk, vegetable oil, 2 eggs, and vanilla. Use a spatula to stir the wet ingredients into the dry ingredients, mixing just until combined.

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In a mixing bowl, beat the butter and sugar with an electric mixer at medium-high speed until fluffy. Then, beat in the egg. In a separate bowl, mix the flour, cocoa, baking powder, baking soda and salt. At medium-low speed, beat in half of the flour mixture and half of the buttermilk into the butter/sugar mixture.

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Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta. Boil about 2 quarts of water for the Bain Marie. For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes.

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In a medium mixing bowl, whisk together flour, cocoa, baking soda, and salt; set aside. Combine chocolate and butter in a large microwave-safe bowl and microwave at 50% power, stirring occasionally, until mixture is melted 2-3 minutes. Stir buttermilk, sugar, eggs, and vanilla in the melted chocolate mixture until smooth.

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Instructions. Preheat oven to 350° F and put rack in the middle. Oil or spray a large (14.5 cup) Bundt pan. Pour caramel in the pan and tilt side to side to evenly coat. Set aside. In a large bowl mix chocolate cake according to package instructions with an electric mixer and set aside. To soften the cream cheese, microwave unwrapped 15.

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Pour and spread caramel topping in bottom of pan. 2. In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan. 3. In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth.

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In a blender add the room temp eggs, sweetened condensed milk, and evaporated milk and blend for 30 to 40 seconds until well combined. Pour the flan over the cake batter. Place the pan in a roasting pan and add about an inch deep of hot water to the roasting pan. Cover the bundt cake with aluminum foil.