I did not get process pictures but I am sure I will be making this again soon so I will stick them in when I get them!
3/4 cup caramel ice cream topping
(Ree Drummond's easy sauce HERE)
1-12 oz can evaporated milk
1-14 oz can sweetened condensed milk
1 TB pure vanilla extract
Mexican Chocolate Cake:
2 cups flour
2 tsp cinnamon
1/2 tsp cayenne pepper
1 tsp baking powder
1/4 tsp salt
1/2 cup heavy cream
1/2 TB vinegar
1 cup unsweetened cocoa powder
3/4 cup water
1 1/2 cups sugar
1 TB vanilla
Place a large pan(big enough to set your WHOLE bundt cake pan in) with about 3/4-1 inch of water in the oven on a middle rack. Preheat oven to 350.
Grease a heavy bundt pan well. Pour the caramel sauce in evenly. Set aside.
Whisk together the eggs, evaporated milk, sweet milk and vanilla. Making sure it is very well whisked.
Gently pour over caramel sauce in the bundt and set aside.
Sift together the flour, cinnamon, cayenne, baking soda and salt. Set aside
Measure 1/2 TB white vinegar into a measuring cup, fill to 1/2 mark with heavy cream. Stir and let sit for at least 5 minutes.
In a sauce pan melt butter over medium heat, add cocoa powder and stir until it is nice and thick. Add water and continue to stir until no lumps remain and it is ALMOST to a boil. Remove from heat and cool slightly.
In a large mixing bowl combine the chocolate mixture with sugar, eggs and vanilla. Beat well.
Alternately add cream mixture(stir 1 more time before adding) and flour.
When it is all combined beat for 1 minute on medium speed.
Gently pour the cake batter over the flan. DO NOT STIR!!!
Set the entire pan in the water bath in the oven. Bake 50-60 minutes (don't open the oven door before a min of 50 , you need that steam!)
Check with a long toothpick or skewer, when it comes out clean it is done.
Cool in the pan for 20 minutes, place a good sized plate over the top, then invert, in should slide out easily and the caramel will run down the sides.....you can scrape out any excess caramel with a rubber spatula.
(Store in the fridge!)