Ingredients:
For the Pan:
1 cup of dulce de leche or Mexican cajeta
Butter and flour for pan
You will need a 10-inch round cake pan with 3-inch high sides or a bundt cake pan
A deep pan that is larger than the cake pan
For the Cake:
6 ounces of butter, slightly softened
1 cup sugar
1 egg
3
tablespoons Nescafe dissolved in 2 tablespoons of hot water
3/4 cup flour
1 cup cake flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup plus 2 tablespoons cocoa powder
1 teaspoon freshly grated cinnamon
1 cup plus 2 tablespoons buttermilk
For the Flan:
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
4 eggs
1 teaspoon Mexican vanilla extract
1 teaspoon coconut extract
For the Cake Toppings:
1/2 cup finely chopped pecans
1 cup dulce de leche or Mexican cajeta
