No frosting is needed. Rich caramel and sweet custard layers bake with this Spanish-inspired easy-mix orange flavored cake.
Prep Time:20 min
Start to Finish:1 hr 50 min
Makes:16 servings
Caramel
1cup sugar
1/2cup water
Flan
1cup milk
2tablespoons orange-flavored liqueur or orange juice
1teaspoon grated orange peel
4egg yolks
2whole eggs
1can (14 oz) sweetened condensed milk
Cake
1box Betty Crocker® SuperMoist® yellow cake mix
1 1/4cups water
1/3cup vegetable oil
2 teaspoons grated orange peel
3whole 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.
Prep Time:20 min
Start to Finish:1 hr 50 min
Makes:16 servings
Caramel
1cup sugar
1/2cup water
Flan
1cup milk
2tablespoons orange-flavored liqueur or orange juice
1teaspoon grated orange peel
4egg yolks
2whole eggs
1can (14 oz) sweetened condensed milk
Cake
1box Betty Crocker® SuperMoist® yellow cake mix
1 1/4cups water
1/3cup vegetable oil
2 teaspoons grated orange peel
3whole 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.
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