Carefully remove the cake pan from the water bath and let the flan cool completely on a wire rack. After it’s cooled, cover and refrigerate the flan for at least four hours or overnight.

Cover with foil, and bake for 18 minutes or until puddings begin to rise slightly. Remove the foil, rotate the pan front-to-back, and bake for another 20 to 25 minutes, until pudding is golden and ...

Pour the caramel into the bottom of the prepared cake pan. Cover the bottom of the pan with the peach halves, cut-side-down. Cake Preheat the oven to 350 degrees.

Pour batter into generously greased 9- or 10-inch angel food cake pan. Cover pan lightly with greased wax paper and let batter rise until it nearly reaches top of pan, about 1 hour. Drizzle on ...

In a large bowl, whisk together butter, eggs, flour, baking powder, cocoa powder, salt, and sugar. Do not overmix. Fold in chocolate chips and pecans. Pour batter into a greased 6" cake pan. Cover ...