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**Grandma’s Flan Cake: A Sweet, Silky Dessert That Will Melt Your Heart**
There’s something truly magical about family recipes—especially those passed down from generation to generation. **Grandma’s Flan Cake** is one such recipe that captures the heart and soul of traditional baking. Combining two beloved desserts, flan and cake, this unique treat has a rich, custard-like texture topped with a luscious caramel sauce. It’s the perfect dessert to serve at family gatherings, special occasions, or whenever you need something indulgent to satisfy your sweet tooth.
But what exactly makes **Grandma’s Flan Cake** so special? It’s the way the creamy, silky flan layer blends seamlessly with the fluffy, soft cake, resulting in an unforgettable flavor combination that feels like a warm hug. If you’re ready to bring a taste of nostalgia into your kitchen, this is the recipe you’ve been waiting for.
### The Secret to Grandma’s Flan Cake
Grandma’s Flan Cake has a special place in our hearts because it offers the best of both worlds: the rich, creamy indulgence of flan and the light, spongy texture of cake. The most amazing part of this dessert is that the flan and cake layers essentially bake together in a single pan, but in the end, they’re perfectly separated—flan on top and cake at the bottom. The magic happens when the flan rises during baking and forms a velvety caramelized topping while the cake stays soft and light.
### Ingredients:
#### For the Flan:
– **1 can (14 oz) sweetened condensed milk**
– **1 can (12 oz) evaporated milk**
– **3 large eggs**
– **1 tablespoon vanilla extract**
– **1/2 cup sugar** (for the caramel sauce)
#### For the Cake:
– **1 box (15.25 oz) yellow cake mix**
– **3 large eggs**
– **1/2 cup vegetable oil**
– **1 cup water**
#### For the Caramel Sauce:
– **1/2 cup sugar** (for the caramelization process)
### Instructions:
#### 1. **Prepare the Caramel:**
Start by making the caramel sauce. In a medium saucepan over medium heat, melt the **1/2 cup sugar** until it begins to turn golden brown. Keep a close eye on it, as sugar can burn quickly. Once the sugar has fully melted and turned a deep amber color, carefully pour the hot caramel into a **9-inch round cake pan**. Swirl the pan to evenly coat the bottom with caramel. Be cautious—caramel is extremely hot!
#### 2. **Make the Flan Mixture:**
In a blender, combine the **sweetened condensed milk**, **evaporated milk**, **eggs**, and **vanilla extract**. Blend for about 30 seconds until smooth and fully incorporated. This will be your flan mixture. Set aside.
#### 3. **Prepare the Cake Batter:**
In a separate bowl, prepare the **yellow cake mix** according to the package instructions. Typically, this involves mixing the cake mix with **eggs**, **oil**, and **water**. Beat until the batter is smooth and well combined.
4. **Layer the Flan and Cake:**
Pour the prepared flan mixture into the cake pan over the caramelized sugar. Then, gently pour the cake batter over the flan mixture. Don’t worry if the cake batter sinks to the bottom—this is part of the magic! The cake will bake on the bottom, and the flan will rise to the top, forming a delicious caramel layer.
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#### 5. **Bake the Cake:**
