You won’t believe the magic that happens when you make this chocolate flan cake. It’s like having two desserts; chocolate cake and caramel flan all in one bite! This cake has Spanish origins but it has become very popular throughout the Portuguese community.
你不会相信这个魔术发生，当你做这个巧克力蛋糕的时候。这好像有两种甜点：巧克力蛋糕和焦糖布丁，你一口就能吃下两种！这款甜点有点西班牙血统，但是现在在葡萄牙很受欢迎。
Serves 10-12
10-12人份
Chocolate Cake Ingredients:
巧克力蛋糕材料：
1 Package of Devil’s Food chocolate cake mix
1包巧克力蛋糕粉
3 eggs
3只鸡蛋
1 cup water
1杯水
1/3 cup vegetable oil
1/3杯菜油
1 cup of any caramel sauce
一杯焦糖酱
Caramel Sauce:
焦糖酱材料：
1 and ½ cups of sugar
一杯半糖
Flan Ingredients:
布丁材料：
1 (14 oz.) can sweetened condensed milk
400克甜炼乳
1 (12 oz.) can evaporated milk
340脱脂牛奶
½ cup half and half
半杯奶油
1 teaspoon of Aniz (Anise liquor) or 1 teaspoon vanilla
1茶匙茴香或者1茶匙香草精
4 large eggs
4只大鸡蛋
Preparation
准备：
Prepare Caramel Sauce First:
首先准备焦糖酱：
Place 1 and ½ cup sugar in a heavy skillet. Cook until the sugar dissolves and cooks to a dark caramel color. Caution the sugar is very hot. Do not touch. If the sugar begins to smoke it means you have burned the sugar. Discard and start over.
把一杯半糖放在一只煮锅里，加热直到糖开始融化，并且开始出现深焦糖色。要小心不要让糖过于热，不要碰它，如果糖开始冒烟了说明你已经把糖加热过头了，这时候就把这锅丢掉重新开始下一锅吧。
Prepare Cake:
准备蛋糕：
Preheat oven to 350 degrees F.
预热烤箱大约175摄氏度。
Heavily grease a large 12 cup bunt pan with cooking spray or margarine.
给一个有12杯小模具的烤盘涂抹上油脂。
Pour the caramel evenly in bottom of the pan and shake pan to coat about 1 inch up the sides.
把焦糖均匀倒在烤盘上，摇晃一下烤盘，使得焦糖酱在烤盘里大约有2.5厘米的深度。
Prepare the cake by beating cake mix, water, oil and 3 eggs with electric mixer for about 3 minutes on medium speed and set aside.
用电动搅拌机搅打蛋糕粉、水和油，以及3只鸡蛋，大约中速3分钟，放置一边。
Prepare Flan:
准备布丁：
Prepare the flan by mixing all the ingredients in a mixer at high speed for about 45 seconds.
把所有的布丁材料放在一个搅拌机里面，高速搅拌大约45秒。
Pour the cake batter into the Bundt pan. Slowly pour the flan mixture on top of the chocolate batter.
把蛋糕糊倒进模具里面，然后在蛋糕糊上面慢慢加入布丁糊。
Note: Don’t worry that something may not seem right since the flan mixture will be very runny over the chocolate batter.
注意：不要担心，做错，布丁糊比蛋糕糊流动性更强。
Cover the cake with heavy foil that has been coated with cooking spray and place in a deep roasting pan, big enough to hold the cake in 2 inches of water in a bain marie water bath.
盖上厚的锡箔纸，放在一个深的烤盘里面，烤盘要足够大，可以承载5厘米水深中的蛋糕。
Bake the cake for about 1 hour and 10 minutes. Let cool for at least 2 hours.
烘焙大约70分钟，冷却至少2小时。
When the cake is completely cooled, gently loosen the sides with a thin knife.
当蛋糕完全冷却下来时，用刀子轻轻松开蛋糕边儿。
Place a large serving platter over the pan. Firmly hold the plate over the pan and carefully invert the cake. The cake will come out with the chocolate cake on the bottom and flan on the top.
在烤盘上放一个盘子，把盘子紧紧贴着烤盘，把蛋糕倒过来，这样子蛋糕就会出来，巧克力蛋糕在下面，布丁在上面一层。
Pour any remaining caramel from the pan over the flan.
把烤盘里剩下的焦糖酱倒在布丁上吧，开吃~
Note:
注意：
To serve the cake the next day, place covered, unmolded cake in the refrigerator overnight and invert the next day.
如果要第二天才吃，那么把蛋糕取出来之后，盖着，放在冰箱里过夜。
Top with whipped cream and the remaining caramel sauce before serving if desired.
浇上奶油和剩下的焦糖酱，如果你喜欢的话。
You can substitute homemade caramel sauce with jarred store bought caramel sauce.
你完全可以用买来的焦糖酱替换自制的焦糖酱。
