Orange Flan Cakes

 

1

cup sugar

1/2

cup water

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

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.