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Chocoflan

Blogger Paula Kittelson from Blogging Foods shows you how to add Mexican flair to your holiday dinner with this easy version of a classic dessert.

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 (24) 26 Reviews
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  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 8

Ingredients

Cake

1
jar (12.25 oz) caramel topping
1
box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
1
cup water
1/2
cup vegetable oil
3
eggs

Flan

1
can (14 oz) sweetened condensed milk (not evaporated)
1
cup milk
4
eggs

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with butter. Pour 1/4 cup of the caramel topping in bottom of pan. Refrigerate remaining caramel topping for serving.
  • 2 In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
  • 3 In blender, place flan ingredients. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
  • 4 Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan.
  • 5 Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 1 hour.
  • 6 Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Cut chocoflan into slices; serve with remaining caramel topping. Store in refrigerator.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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