Friday, July 4, 2014

For the cake:
10 tbsp. unsalted butter, softened
1 c. white sugar, granulated
1 large egg, room temperature
1 3/4 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/3 c. cocoa powder, unsweetened
1 1/4 c. buttermilk (Note that I substituted whole milk here.)
softened butter to coat pan
1/4 c. cajeta to coat pan (Note that I had cajeta on hand from when we made cajeta the other day. You could substitute caramel sauce or even dulce de leche if you choose.)
For the flan:
1- 12 ounce can evaporated milk
1- 14 ounce can sweetened condensed milk
4 ounces cream cheese, room temperature
3 large eggs
1 tbsp. vanilla extract
For garnish:
1/4 c. cajeta or caramel sauce
1/4 c. chopped pecans (Note that I did not garnish my chocoflan at all.)

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