Gluten Free Chocolate Cake with Flan

Ingredients

CAKE:

1 1/2 sticks of butter melted

3/4 cup cocoa powder

2 1/4 cups sugar

2 eggs

2 tsp vanilla

1 1/2 cups gluten free flour blend

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/3 of an 8 oz block of cream cheese

2/3 cup buttermilk

1/4 cup Cajete or carmel sauce

1/4 cup chopped pecans

FLAN INGREDIENTS:

1 can (12 ounces) evaporated milk

1 can (14 ounces) sweetened condensed milk

4 Ounces cream cheese at room temp

3 eggs

1 tbs Vanilla

Instructions

Coat your bundt pan and add the 1/4 cup cajeta sauce in the bottom of the pan.

Add the butter and sugar to a bowl with a standing mixer.

Beat until light and fluffy

Then add the egg and beat

Add 1/3 of the 8 oz softened cream cheese and beat

Sift together your flour mixture,baking powder,baking soda,and cocoa in a medium bowl

Beat in 1/3 of the dry ingredients and 1/2 of the buttermilk into the egg mixture. Repeat ending with the dry mixture. Blend.

Pour the cake batter into a coated bundt pan in roasting pan with about an inch or so of water in only the roaster.

Then place the bundt pan into the water bath.

FLAN:(YUM)

In a blender,combine evaporated milk,condensed milk, cream cheese,eggs and vanilla. Blend on high for 30 seconds

Poor over cake in the bundt pan cover and bake at 350 for an hour on a rack in the center of the oven.

Check cake after 40 minutes as ovens vary in temp.

When the cake is done let it cool for about an hour. Then invert onto a platter. Top with drizzles of the cajeta sauce and the chopped pecans.