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Orange Flan Cakes

Orange Flan Cakes

Ingredients:13
Servings:16

By Betty Crocker Kitchens(Opens in a new tab)Updated 08/22/2011

Orange Flan Cakes

Ingredients:13
Servings:16

No frosting is needed. Rich caramel and sweet custard layers bake with this Spanish-inspired easy-mix orange flavored cake.

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Orange Flan Cakes

Prep time:20 min
Total time:1 hr 50 min
Ingredients:13
Servings:16

Orange Flan Cakes

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Ingredient

Caramel

1 cup sugar
1/2 cup water

Flan

1 cup milk
2 tablespoons orange-flavored liqueur or orange juice
1 teaspoon grated orange peel
4 egg yolks
2 whole eggs
1 can (14 oz) sweetened condensed milk

Cake

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 cup water
1/2 cup vegetable oil
2 teaspoons grated orange peel
3 whole eggs

Instructions

Step 1
In 2-quart heavy saucepan, heat caramel ingredients to boiling. Reduce heat to medium. Cook without stirring 13 to 18 minutes or until sugar turns golden brown in color and is caramelized. Into 2 ungreased 9-inch round cake pans (do not use dark or nonstick pans), quickly pour caramelized sugar and immediately tilt pans so sugar covers bottoms; set aside.

Step 2
Fill shallow pan half full with water; place on lowest oven rack. Place second oven rack in middle position. Heat oven to 325°F.

Step 3
In medium bowl, beat flan ingredients with whisk or fork until blended. Pour milk mixture over caramelized sugar in each pan.

Step 4
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon mixture evenly over milk mixture in pans.

Step 5
Bake cakes on middle rack 44 to 52 minutes or until cakes spring back when touched lightly in center. Cool 30 minutes; run knife or spatula around edges of pans. Place serving plate upside down on each pan; turn plate and pan over. Leave pans over cakes 1 minute so caramel can drizzle over cakes. Serve warm or cold. Store covered in refrigerator.

Recipe Tips

Use only 9-inch, light-colored pans; 8-inch pans are too small to hold the caramel and flan mixtures, and dark pans may scorch the flan.
You might like to use a 13x9-inch pan for the shallow pan of water. The pan of water is used to provide moisture and ensure even baking of the cake.
Don't be surprised if some of the caramel soaks into the flan and cake during cooling. This adds to the richness of the cake.

Nutrition Facts

Nutrition facts are not available for this recipe