Ingredientes para Miracle Margarita Flan Cake
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 2 large eggs (for cake batter)
- 1/4 cup orange liqueur
- Orange Peel
- Vegetable Oil Cooking Spray
- Caramel Ice Cream Topping
- Butter Recipe Cake Mix
- 1 cup water (for cake batter)
- 1/4 cup tequila
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon lime zest
- Sweetened Flaked Coconut
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Cómo preparar Miracle Margarita Flan Cake
- Preheat oven to 325°F (160°C).
- Prepare Caramel Sauce: In a small saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Cook, without stirring, until the sugar dissolves and turns a deep amber color. Carefully pour into a greased 12-cup bundt pan, swirling to coat the bottom and sides.
- In a large bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, 3 large eggs, 1/4 cup orange liqueur, and 1 tablespoon orange zest.
- Set aside.
- In a separate bowl, prepare the cake batter: Combine 1 box (15.25 ounces) yellow cake mix, 1 cup water, 1/4 cup tequila, 1/2 cup (1 stick) unsalted butter, softened, 2 large eggs, and 1 tablespoon lime zest. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the sides as needed.
- If using, gently fold in 1 cup shredded coconut.
- Pour the cake batter over the caramel in the bundt pan.
- Gradually pour the milk mixture over the cake batter. Do not stir.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto a serving plate. Let cool completely before serving.
- Serve warm, drizzled with heated cajeta or caramel sauce.
Nutrition Information (Approximate per serving)
Sodium
253 g
Sugar
1766g
Fat
571g
Carbs
255g
