The holiday season is when folks tend to come up with a showstopper dessert. Everyone loves the attention of the ‘oohs’ and ‘aahs’ when their special dessert hits the table, right? So for this holiday season, why not make a cake you can wow your family and friends as a sweet addition to the holiday menu or even as a hostess gift to bring at the next holiday party! Need an idea? How about this Kahlúa Flan Cake… which is a fancy dessert that’s sure to impress with its moist layer of butter cake topped with a Kahlúa flan and enrobed in a rich caramel…
Gift giving can definitely go beyond the fancy wrapping paper and ribbons. In fact, I’ve always gone with the edible route by giving a food related gift that I know folks won’t hesitate in enjoying right away. Whether it’s a food basket based on a specific theme or a special dish you make that everyone raves about, family and friends will definitely appreciate it. For those on your gift giving list who love desserts and cocktails, this cake just may be an idea. I incorporated Kahlúa into this dessert by infusing the Kahlúa flavors into the flan. It worked out wonderfully and the flavors really come through. And if you’re wondering what else to serve a slice of this cake with, I highly recommend the Dulce De Leche Colada from Kahlúa (recipe follows)!
1 cup cajeta (caramel topping) or caramel ice cream topping
1 (18.25 oz.) box butter/yellow cake mix and ingredients to prepare as directed on box
1 1/2 cups club soda
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1/4 cup Kahlúa liqueur
Have a roasting pan ready with hot water ready for a bain marie.
Preheat oven to 350 degrees. Grease a bundt pan with cooking spray and pour the caramel topping into the bottom of the bundt pan, swirling the pan to coat just the bottom; set aside.
Follow instructions to make cake, but instead of using water as directed on the cake mix box, add the 1 1/2 cups club soda. Combine all the ingredients in a large bowl and transfer cake batter into the prepared bundt pan. Place the
In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and Kahlúa liqueur. Carefully pour this flan mixture down the side of the filled bundt pan. The flan will fall to the bottom and the cake mix will rise up a bit as the flan mixture fills the bottom of the pan.
Set the bundt pan in the roasted pan. Place the roasting pan and bundt pan set inside it in the preheated oven. Carefully pour hot water inside the roasting pan, enough to have the water come up to 1-2 inches up the side of the bundt pan.
Close the oven and bake for at least 45 minutes to 1 hour uncovered.
Check the cake for doneness with a toothpick – cake is done when an inserted toothpick comes out clean. The cake will remain moist and will separate from the pan when it’s done.
Allow the cake to cool in the pan for an hour. Cover with plastic wrap and chill in the refrigerator for several hours or overnight.
Remove the cake from the fridge about 2 hours prior to serving. Invert the bundt pan over a serving platter or cake stand and let it sit inverted while warming to room temperature.
Just before serving, remove the bundt pan. When removed the bottom layer will be a very moist butter cake, topped with a Kahlua flan enrobed in caramel.
1 1/2 part Kahlúa
1 part Absolut Vodka
1 part fresh brewed espresso
hot evaporated milk or half & half
2 tablespoons of Dulce de Leche
Warm dulce de leche and milk or half & half in your serving cup, stirring to combine. Add the remaining ingredients and stir.
To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.
This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.