FLANCOCHO, HOWEVER, WHAT IS IT? IS IT A CAKE? A FLAN? NO, IS BOTH IN ONE!

To begin explaining, the name of this dessert entails two delicious dessert; Flan and Bizcocho, (which means Flan and cake in English). So, whoever created this popular dessert (so many years ago), merged Flan with the last five letters of cake in Spanish (cocho) and came up with the cute name. If you make it with chocolate, then the name change to CHOCOFLAN. I have been making this dessert for so many years it is insane. Today, I decided to share it with you.
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The Flan recipe is always the same, unless you want to alter the flavors; vanilla or chocolate, or almond, etc. The same goes for the cake, therefore, you can select any cake box flavor of your choice to use in this recipe. Today, I am using the traditional recipe with my twist, and with the box cake (although I also make it with my homestead cake from scratch as well).
 
Category:  Dessert
Approx. Prep and Cook Time:   1hr. 30 Minutes
Approximate Cost:    $10.55 or $1.32 per serving
Difficulty Level:  Intermediate
Allergens, Other:  Gluten Free    
Servings: 8+
 
Ingredients
1 cup Granulated Sugar for the Caramel (.50)

1 can Sweetened Condensed Milk ($1.20)
1 can Evaporated Milk, ($1.30)
4 ounces Cream Cheese, softened ($1.00)
3 to 4 large Eggs (.80)
½ tsp. powdered ginger (.10)
2 tsp. Pure Vanilla Extract ($1.20)
1 tsp. of Frangelico liquor (.50)
oil spray for the baking pan (0)
 
Directions for the Cake:
1 box Vanilla Cake Mix, or yellow cake mix plus 3 eggs ($3.95)
Ingredients listed on the Box the you purchase, some ask for milk, others water, etc.

Directions for the Flan
1. Preheat your oven to 350°F. Prepare a large baking pan with water for a water bath. Next, oil spray a large 12-cup Bundt or cake pan and place inside the larger baking pan with water. Set aside.

2. Melt the 1 cup of sugar for the caramel until completely dissolved in a small saucepan over medium-low heat. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it becomes amber or golden color.
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3. Pour the melted sugar into the bottom of the Bundt cake pan, working quickly before it hardens. Set aside.

4. In a blender, combine the sweetened condensed milk, evaporated milk, 4 ounces Cream Cheese, softened, 3 to 4 large or jumbo Eggs, ½ tsp. powdered ginger, 2 tsp. Pure Vanilla Extract and 1 tsp. of Frangelico liquor and blend until smooth.
Pour into the pan over the caramel sauce, set aside.

5. Next, in a bowl with a mixer, prepare the cake mix according to the package instructions. Carefully pour over flan mix until the pan is about 3/4 full (if you end up with extra batter, just used it to make cupcakes). DO NOT stir the flan and cake batter together. When they are baking in the oven, the cake batter will sink to the bottom of the pan.

6. Pour hot water into large baking dish so that water comes halfway up the sides of the Bundt pan. Bake for 1 hr. depending on your oven, do not open the oven before that. Check for doneness after the 1 hour. A toothpick inserted near the center should come out clean.

7. Remove cake from water bath and cool on wire rack. DO NOT UNMOLD. For best results, refrigerate overnight before unmolding. Place a serving plate over the cake mold and flip over carefully, right side up. Remove cake pan and serve. Done.