In this magical recipe by Ben Mims
from his cookbook "Sweet &
Southern" (Rizzoli 2014),
vanilla cake and chocolate custard
are layered into a Bundt pan before
baking In the oven, the two switch
places, with the heavier custard
sinking while the cake rises to the
surface Once unmolded, you end up
with a tender band of cake on the
bottom and creamy, wobbly flan on
top