I'd like to thank Ruthann from Texas for submitting the following recipes. If anyone else has a good Mexican recipe they would like to submit, please send it to me.
Pineapple-Nut Dessert (recipe from: Mr. & Mrs. Miguel Moreno, Houston, Texas)
- 2 small packages of lemon gelatin
- 1 can sweetened condensed milk
- 1 can pineapple tidbits (or chunks)
- 1 small package chopped pecans
1. Boil 2 cups of water.
2. Place gelatin in large bowl and add the boiling water.
3. Add the pineapple juice from the canned pineapple.
4. Add 1 cup of cold water.
5. Add the condensed milk.
6. Mix well and add the pineapple in small chunks.
7. Place the mixture in a 13 x 9 glass casserole and sprinkle the pecans on top.
8. Refrigerate for at least one hour
EZ Choco Flan (Chocolate Cake + Flan) using a 10 or 12-cup Bundt Cake Pan
1 box Chocolate Cake Mix or Red Velvet Cake Mix – prepare cake mix as directed
- 1 large pkg. (5.5 oz) Flan mix with Carmel Sauce–GOYA or ROYAL brand
- 1 quart (4 cups) milk
- 3 eggs
Preheat oven to the temperature indicated on your boxed cake mix.
Ignore the other Choco Flan recipes on the internet – you do not need a bain marie (water bath) to bake this.
Spray pan with cooking spray, making sure to generously spray the center core. Take the caramel sauce packet from the box of flan and drizzle it in the bottom of the Bundt pan.
Prepare or blend your chocolate cake according to the directions on the box; Pour your cake in the Bundt pan.
Prepare or cook the flan exactly as directed on package. After you remove flan from the heat, allow it to cool maybe 4 or 5 minutes then beat in 3 eggs. Pour your flan/egg mixture over the chocolate cake in the Bundt pan.
Look at the clock and put your Choco Flan in the oven. Check time indicated boxed cake mix, and every 5 minutes after, doing a toothpick test.
I believe mine took about 50 minutes in the oven – with a moist chocolate cake mix.
Allow cake to cool in pan on counter for 2 hours, then cover with foil and refrigerate in pan for at least a few hours. Keep this cake in the Bundt pan until you are ready to serve.
When ready to serve, place a serving platter or large dinner plate to cover the cake in the Bundt pan and just flip it over holding the platter and Bundt pan together. Remove the Bundt pan and Voila ----flan is balancing itself on top of a beautiful chocolate cake.
If this is a special event you are making the cake for, I suggest doing a trial run a day or two ahead of time.
The first Choco Flan I made, the flan stuck a little bit too much to the center core of the Bundt pan and had a small tear in the flan.
Any imperfections in the flan could be covered up by pouring additional caramel over the cake. Some people just like additional caramel. Make additional caramel in a small heavy saucepan over medium-low heat, cook about ½ cup white sugar, shaking and stirring, until golden.