Chocolate Magic Flan Cake
Non-stick baking spray with flour
½ cup salted caramel sauce
Cake
1 – 15.25 ounce box Devil’s Food cake mix
1 cup water
½ cup vegetable oil
3 large eggs, room temperature
Flan
4 ounces cream cheese, room temperature
4 large eggs, room temperature
1 – 14 ounce can sweetened condensed milk
1 – 12 ounce can evaporated milk
1 teaspoon vanilla extract
DIRECTIONS
- Preheat the oven to 325 degrees Fahrenheit. Set a kettle of water on to boil, and ready a deep roasting pan or baking dish large enough to hold a 12-cup Bundt pan along with space all around the sides for water.
- Coat a 12-cup Bundt pan with non-stick baking spray with flour.
- Pour the caramel sauce into the prepared Bundt pan.
- Prepare the cake batter by adding the water, vegetable oil, and 3 eggs to the cake mix and mixing until well-combined.
- Pour the cake batter into the Bundt pan evenly over the caramel sauce.
- In a large blender, prepare the flan by combining the cream cheese, 4 eggs, sweetened condensed milk, evaporated milk and vanilla. Process until smooth.
- Slowly pour the egg mixture into the Bundt pan over the cake batter.
- Coat a piece of foil with non-stick cooking spray, then cover the pan tightly with the foil.
- Place the large roasting pan or baking dish on the middle rack in the preheated oven. Carefully pour in the boiling water until it is about 2 inches high. Place the Bundt pan into the middle of the roasting pan, and carefully slide the rack back into place so you don’t splash hot water on yourself. Be careful.
- Bake for 1 ¾ to 2 hours, until a toothpick stuck into the center still has a few moist cake crumbs and the edges have started to pull away from the sides of the pan.
- Remove from the oven and take the Bundt pan out of the water bath. Remove the foil and cool for 1 hour at room temperature. Chill overnight.
- After the overnight chilling, unmold the cake and serve!
TIP
We highly recommend using a non-stick spray that contains flour. We tested this recipe several times, using both regular non-stick spray and unsalted butter to grease the Bundt pan, but in both tests, some of the cake batter refused to rise to the top. The result? A flan cake with a marbled top. While that version is fine to eat, if you really want the visual appeal of the two-toned cake, use non-stick baking spray that contains flour to prep your Bundt pan.
Cinnamon Roll Waffles With Cream Cheese Glaze
Slow Cooker Potato Soup
Slow Cooker Potato Soup - Yield: 8-10 servings
This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), wonderfully flavorful, and made extra easy in the slow cooker!
Prep Time: 10 mins
Cook Time: 4 hours 10 mins
Total Time: 4 hours 20 mins
Ingredients:
6 slices cooked bacon*, diced
3-4 cups good-quality chicken or vegetable stock
2 pounds Yukon gold potatoes**, peeled (if desired) and diced
1 medium white or yellow onion, peeled and diced
4 tablespoons bacon grease* (or butter)
1/3 cup all-purpose flour
1 (12-ounce) can 2% evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup plain low-fat Greek yogurt or low-fat sour cream
1 teaspoon Kosher salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Directions:
Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.
Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)
*You can either fry the bacon, cook it in the microwave, or buy pre-cooked bacon. If frying or microwaving, I recommend dicing the bacon before cooking it. And if you are frying it, I highly recommend saving the bacon grease for later and then using it to make your roux (instead of butter).
**I highly recommend using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup. But Russet potatoes or red potatoes would also work just fine in this recipe.
***If you would like to make this recipe vegetarian, use vegetable stock, omit the bacon, and I would recommend adding in 2-3 teaspoons of Old Bay seasoning for extra flavor.
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