Chocolate Flan Cake (Chocoflan)

I have always wanted to make this Chocoflan Recipe since the day I saw Marcela make this on one of her episodes of  Mexican Made Easy at Food Network. And then a friend of mine posted this on her new foodblog. Again, I got excited to make it and I even bought all the ingredients needed. But my husband is allergic to dairy so I am just waiting for a big party or potluck so that I can finally try this awesome recipe. I need someone to help me eat this "look so delish cake". I am glad that my friend was kind enough to share this Chocolate Flan Recipe on my blog. So there, give it a try and let me know how it turns out.

Chocolate Flan Cake Recipe
Courtesy of Juana Adams of fil-amcookingandmore
Serves 12


Ingredients

For the cake:

1 (18 ounce) box of chocolate devil's food cake mix
1 1/2 cups water
1/2 cup oil
3 eggs

For the flan:

1 (11 ounce) jar cajeta caramel topping (has richer flavor) or smucker caramel topping
1 (14 ounce) can sweetend condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 ( 8 ounce) package cream cheese, room temperature
1 tsp vanilla
5 eggs

Directions

1. Heat oven to 350F.
2. Spray a large 12 cup Bundt pan with nonstick coating. (This is very important).
3. Soften the cajeta in the jar in the microwave ( no more than 30 sec) and pour into prepared pan.
4. Prepare cake mix according to package directions.
5. Pour the cake batter into the cake pan over the cajeta.
6. To make the flan: Pour condensed, evaporated and fresh milk into the blender with the cream cheese, vanila and eggs. Mix well.
7. Pour the flan mixture very slowly over the cake batter. (The flan mixture will sink to the bottom of the pan).
8. Spray aluminum foil with non-stick spray. Cover the pan TIGHTLY with the foil. (Very important)
9. Set the Bundt pan into a large pan and set on the oven rack and slide inches.
10. Carefully pour hot water into the larger pan to a depth of 2 inches. ( The Bundt pan will be sitting in 2 inches of water).
11. Bake cake for 2 hrs(test); do not uncover during this time.
12. After 2 hrs, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
13. Invert cake onto a large plate with rim.
14. The cajeta will drip down the sides of the cake.
15. Cool completely then refrigerate. Refrigerate leftovers.

Continue Reading...

Beer Butt Chicken Barbecue

This is my father-in-law's version of the famous Beer Butt Chicken. This barbecue dish is a bit unorthodox but once you have tried this Beer Butt Chicken (some calls it Beer Can Chicken or Drunken Chicken) you will never go back. Don't be intimidated with the name of this dish, it is really simple to make. Just take a chicken, slather with butter or olive oil and meat seasoning, open a can of beer, drink a few glugs then insert the opened can into the cavity of the chicken and off to the grill it goes. The idea is to use the beer can as a tripod where you stand the chicken.  And the beer will help the chicken stay moist while it cooks. The result is an awesome chicken that's moist, and so tender it will fall off the bone! So what are you waiting for, open a beer and grab a whole chicken and let's start cooking!

Beer Butt Chicken Barbecue Recipe

Ingredients:

1 (3½ to 4 lbs) whole chicken

1 cup butter or olive oil
1 (12 oz) can beer (cut off top with a can opener)
2 tablespoons garlic salt or 4 to 5 cloves garlic, crushed
2 tablespoons paprika
Pinch cayenne pepper or to taste
Fresh or dried herbs of your choice
Coarse salt and freshly-ground black pepper to taste

Cooking Directions:

• Preheat barbecue grill (spray grill  cooking spray). Drink (or pour out) ¼ of the beer from the can.
• Get the chicken ready for cookin'. Trim some of the fat, get rid of the giblets . Rub liberally inside and out the chicken with your favorite meat rub. I prefer olive oil, basil, lots of fresh press garlic, paprika, salt and pinch of cayenne.
• Using a can opener, open up and top off the bear can and drop in the crushed garlic.
• Oil up the can and slide the top of the beer can deep inside the chicken cavity (the head end).  If the opening is especially wide, a carrot or slice of potato can be slid in beside the can to seal off the cavity. Push until the can is almost fully inside the bird. The bottom of the can and the two legs bent slightly downward form a tripod which keeps the chicken upright on the grill.

• Cover barbecue with lid, open any vents, and cook over low to medium heat for approximately 2 to 3 hours (depending on your heat source) or until a meat thermometer registers an internal temperature of 165°F (juices will run clear when cut with the tip of a knife). Check the chicken every 20 minutes or so and brush on more of the butter/seasoning mixture or olive oil as needed. If the chicken is browning too fast, cover the chicken with aluminum foil.
• When the chicken is done, remove from the grill and let the chicken cool for 15 minutes before cutting and serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
• Serve and Enjoy !

Continue Reading...