Does anyone know a recipe made with chocolate cake and flan custard?

It is a pudding like layer over chocolate cake. Tried it at a party and loved but can't find a recipe for it. The cake part is moist and the flan custard is vanilla flavor I think.

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  1. Try this: http://www.recipezaar.com/48401
  2. Cake...

    1 box Duncan Hines® Moist Deluxe Yellow Cake Mix
    1 box vanilla instant pudding
    4 eggs
    1 c. water
    1/3 c. oil

    Flan topping...

    1 small jar cajeta (a Mexican milk caramel, several brands of which can be found in the grocery store usually in the Mexican foods' aisle)
    4 eggs
    1 can Eagle® Brand sweetened condensed milk
    1 small 5-ounce can evaporated milk

    Optional...

    Chopped pecans
    Cherries

    Directions:

    Prepare cake mix as per instructions for pound cake. Spray Bundt pan very well with non-stick cooking spray. Pour about 1/3 to 1/2 jar (about 1/4 cup) of cajeta at the bottom of the Bundt cake pan. Pour cake mix into Bundt pan. Prepare flan topping in a separate bowl. Blend together evaporated milk, sweetened condensed milk, and 4 eggs. Pour this evenly over the cake batter. This will eventually end up at the bottom of the pan to become flan. Bake for about 40 to 50 minutes at 350 degrees. Check with toothpick. (You may have to bake longer, depending on your oven.) When done, let cool for 2 minutes or so, loosen with knife if necessary. Turn over on a plate; add pecans and cherries (optional).


    Some of the flan may spill over, so you might want to put your Bundt pan on a baking sheet in the oven while baking. This cake is very different, but very good and very moist & it freezes well.
  3. Chocolate Sponge Custard--6 servings

    three eggs separated
    1/4 teaspoon of cream of tartar
    1 1/4 cups of milk
    1/3 cup chocolate-flavored syrup
    1/4 cup all-purpose flour
    3/4 teaspoon vanilla
    Marshmallow fluff or whipped cream, optional

    In a small mixing bowl at high speed, beat egg whites with cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted.

    In small mixing bowl, at high speed,blend or beat yolks,milk,syrup,flour,and vanilla until smooth. Gently,but thoroughly,folded into beaten whites.

    Place 6 (6 oz.) lightly greased custard cups in large baking pan. Pour egg mixture into cups.Place pan on rack in preheated oven at 350 F degrees oven. Pour very hot water into pan to within 1/2 inch of top of custards.

    Bake until puffed and cake tester or wooden pick inserted near center comes out clean, about 30 to 35 minutes. Remove promptly from hot water. Cool at least 5 minutes before serving. Top with a dollop of marshmallow fluff or whipped cream.
  4. It take some time to prepare..but its well worth it. First, you can use any cake mix you like..it dosent have to be chocolate. i usually make it with strawberry cake mix.
    ok...u need a bunt cake pan.
    take 1 cup sugar and melt in a saucepan ( it will turn light brown).
    pour into cake pan..covering only the bottom and half way up to the top all around( the other half that is not coated, spray with non stick spray).
    now add to a blender ( if u dont have a blender add to a mixing bowl and use a mixer to mix.
    flan mix
    1-8oz. pkg. cream cheese
    1 can condensed milk
    1 can evaporated milk
    5 eggs
    1 tablespoon vanilla
    blend well and add to cake pan.
    now make cake mix as directed on box, except substitue water for milk.
    when its done pour over flan mix and it will seprate itself when it bakes.
    bake at 350 for 1 to 1 1/2 hours...for the first 45 minutes cover with foil so it doesnt burn.
    when u insert a tooth pick and it comes out clean its ready.
    while warm..take a knife and loosen the edges as far as you can ...then where ever you are gonna serve it ( platter or plate ) put plate on top and turn over quickly....becasue the caramel will run.
    as soon as you see the caramel going down the cake..lift the pan slowly and you can tell when its not sticking to the pan..you will hear the cake plop on the plate and you will see the cake resting on the plate.
    after that let cool and the refigetate and i like mine cold..the custard tastes better that way. i hope you could understand my directions...enjoy!!
  5. Chocolate Cake

    2 cups sugar
    1 stk. Butter
    1 sm. pkg. semi-sweet chocolate chips
    1 egg
    1 cup chopped pecans
    2 cups cake flour
    Pinch of salt
    1¼ cups milk
    1 t vanilla
    1½ t baking powder

    Cream together sugar and butter. Melt choc. chips and add to above mixture. Add 1 egg beating well. Mix flour with salt and baking powder. Add flour and milk alternately into egg mixture. Stir in vanilla and pecans. Grease tube pan, line with greased brown paper. Bake at 350° for 1 hr.

    Icing:
    2 squares choc. melted
    1⅓ cup powdered sugar
    1 stk. Oleo
    1 egg
    1 t lemon juice
    Pinch of salt
    1 cup pecans

    Beat oleo with sugar, add melted choc. Add other ingredients. Spread on cake when cake cools.
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