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Here is a fun and delicious dessert, REC: Miracle Margarita Flan Cake

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Joined: Dec 21, 2005

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Posted to Thread #15098 at 6:55 pm on Jun 11, 2009

I used to make this for summer BBQ's all of the time, and each time I ask myself why I don't make it more often.


Miracle Margarita Flan Cake

1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
3 eggs
3 tablespoons Grand Marnier
1 teaspoon very finely grated orange zest
Vegetable-oil cooking spray
cup cajeta (Mexican caramel sauce) or caramel ice cream topping
1 (18.25-ounce) box butter recipe cake mix, plus ingredients called for on box
cup gold tequila
1 teaspoon very finely grated lime zest
1 cup sweetened flaked coconut

Preheat oven to 325 F. In a large bowl, whisk the sweetened condensed milk, evaporated milk, eggs, Grand Marnier and orange zest together. Set aside.

Generously spray a 12-cup Bundt pan with vegetable-oil spray. Spread the cajeta or caramel sauce in the bottom of the pan. Set aside.

Prepare the cake mix according to the package directions, substituting the cup tequila for cup of the required water, and adding lime zest. Fold coconut into the cake batter. Pour the batter on top of the cajeta in the pan. Gradually pour the milk mixture over the batter (the milk mixture will sink and the batter will rise).

Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes. Unmold onto a serving plate. Let cool completely. Makes 12 to 14 servings.


PER SERVING: Cal 366 (23% fat) Fat 9 g (5 g sat) Fiber trace Chol 58 mg Sodium 359 mg Carb 58 g Calcium 226 mg

SOURCE: Viva Margarita


"Well-behaved women rarely make history."

LT Ulrich


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