Miracle Margarita Flan Cake Recipes

Steps:

• Cooks Note: If you are using a cake mix other than a butter recipe cake, follow the directions on the box for making the batter substituting 1/2 cup tequila for 1/2 cup of the water.
• Preheat oven to 325 degrees. In large bowl, whisk sweetened condensed milk, evaporated milk, 3 eggs, orange liqueur and orange zest. Set aside.
• Generously spray 12-cup Bundt pan with spray. Pour caramel sauce in bottom of pan. Set aside.
• Prepare batter by beating cake mix, water, tequila, butter, eggs, and lime zest on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. If using, fold coconut into batter. Pour batter on top of caramel in pan.
• Stir milk mixture and gradually pour over cake batter (milk mixture will sink and batter will rise).
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Unmold onto serving plate. Let cool completely.

Steps:

• Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
• Pour 3/4 cup caramel topping in bundt pan.
• Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
• Pour flan mixture into pan.
• Prepare cake mix according to package directions.
• Pour prepared cake mix over flan mixture in pan.
• Bake for 35 to 45 minutes.
• Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
• Drizzle additional caramel topping over sliced cake before serving if desired.
• Store in refrigerator.

Steps:

• Prepare the Caramel:.
• Preheat oven to 350°F In a large frying pan, combine all the ingredients for the caramel. Mix well with a spoon, then place over medium heat. Allow sugar to caramelize to a light golden brown.
• Immediately pour the caramel into 9 Inch x 13 Inch x 3 Inch baking pan.
• Hold pan with kitchen towels and tilt the pan so the caramel completely covers the bottom. Set aside.
• Prepare the Flan:.
• In a large mixing bowl, combine the flan ingredients except the lemon or dayap rind. Strain, using a fine strainer like a piece of cheesecloth. Stir in grated lemon or dayap rind. Pour the flan mixture into the caramel lined baking pan. Set aside.
• Prepare the cake:.
• In a large mixing bowl, blend the first 8 ingredients for the cake. Beat with a wire wisk until smooth and lump free. Set aside.
• In another large mixing bowl, using an electric mixer, beat the egg whites together with the cream of tartar until frothy. Gradually add the caster sugar while continuing to beat at medium speed until egg whites are stiff but not dry.
• Quickly but thoroughly fold in egg yolk mixture into the beaten egg whites.
• Carefully pour the cake batter into the pan with the flan. Do not tap the pan.
• Bake for 1 hour and 25 minutes using a water bath. Allow the cake to cool in its pan together with the water bath.
• To unmold:.
• Run spatula around the cake to loosen it and invert to a serving platter. Chill well before serving.