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| FROM allrecipes.com |
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| OOPS, really need to look this up on line (not this snap shot) |
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| Preparing the water bath and the pan while the oven preheats. Take the middle rack out and use the low one. |
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| A fellow baker told me to use only Duncan Hines, better volume and taste! |
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| I read a review that suggest you whip all of the wet ingredients until frothy before adding the cake mix; I will try that for my next cake! |
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| Ingredients for the flan part of the recipe. |
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| I break each egg into the measure so I can see egg shell, add eggs one at a time for proper mixing. |
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| I love this paddle/spatula from The Bay, also at home hardware! |
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| The flan mixture sinks during baking and forms the top flan layer. |
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| Cake covered with aluminum foil, sprayed with oil to avoid sticking. |
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| This brand cake mix really rises! Cool at least 30-60 minutes. If longer the caramel and flan could stick. |
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| Cover the cake pan, then flip over onto the cake plate. Make sure you have a firm hold of this heavy cake! |
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| It worked! The plastic heart doily is from IKEA (10 years old). |
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| a small vase of flower in the center |
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| This is a really poor recipe from Eagle Brand. The ingredients are not separated into cake and flan this could lead to a baking disaster!!! There website will only accept comments from the USA |
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