Macapuno Chocolate Custard Cake

Caramel:

1/2 cup sugar

1/2 cup macapuno, preserved

Custard:

1/2 cup evaporated milk

3 pieces egg yolks

1/3 cup condensed milk

Cake:

1 pack MAYA Chocolate Hotcake Mix 200g

1 piece egg

1/2 cup water

3 tablespoons oil

Procedure:

Preheat oven to 325 degrees F.

Caramelize sugar in an 8–inch square pan then add macapuno preserved. Set aside. Combine the ingredients for the custard in bowl and stir to blend. Don’t allow it to become bubbly. Pour into caramel lined pan. Set aside.

Prepare Cake: In a bowl, combine egg, water and oil. Add cake mix and beat with a wooden spoon until smooth, about 80 to 100 strokes. Pour batter into prepared pan over custard mixture. Do not stir. Bake in braine marie style for about 1–hour or until cake springs back when lightly touched. Cool for a few minutes then loosen the sides with a spatula and invert on a platter tray.