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| 1 | cup sugar |
| 1/2 | cup water |
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| 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 |
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| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 1/4 | cups water |
| 1/3 | cup vegetable oil |
| 2 | teaspoons grated orange peel |
| 3 | whole eggs |
| 1. | In 2-quart heavy saucepan, heat sugar and 1/2 cup water to boiling. Reduce heat to medium. Cook without stirring 18 to 22 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. |
| 2. | Fill shallow pan half full with water; place on lowest oven rack. Heat oven to 325°F. |
| 3. | In medium bowl, beat 1 cup milk, the liqueur, 1 teaspoon orange peel, egg yolks, whole eggs and sweetened condensed milk with wire whisk or fork until blended. Pour milk mixture over caramelized sugar in each pan. |
| 4. | In large bowl, beat cake mix, 1 1/4 cups water, the oil, 2 teaspoons orange peel and 3 eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spoon mixture evenly over milk mixture in pans. |
| 5. | Bake cakes on middle rack 45 to 55 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. |
| Heat oven to 350°F. In step 1, cook 14 to 18 minutes. |
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| 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.
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| You might like to use a 13x9x2-inch pan for the shallow pan of water. The pan of water is used to provide moisture and ensure even baking of the cake. |
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| 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 Information:
350 ( 110); 12g ( 4g, 1g); 125mg; 270mg; 54g ( 0g, 42g); 6g 4%; 0%; 15%; 6% 2 ; 1 1/2 ; 0 ; 2 3 1/2