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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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( 11 Ratings)

11 Ratings

5 Stars 82%

4 Stars 18%

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Member Reviews ( 16 )

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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

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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.

EXPERT TIPS

Expert Tips

The chocoflan can be baked 24 hours in advance and refrigerated until ready to serve.

You may add other flavors to the flan, such as vanilla, grated orange peel or liqueur.

Serve the chocoflan with whipped cream, if desired.

To make individual portions, bake the chocoflan in ramekins and reduce the baking time.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 6/10/2013 12:46:32 PM REPORT ABUSE emirry_chan said:

Rating:

Came out PERFECT! So moist and the flan was just right. I let it set over night. Only variation I made was spraying the pan with coconut oil to ensure it wouldn't stick (after greasing with butter). Its very, very sweet so I didn't add extra caramel after baking. Also, after pouring chocolate batter into the pan, I realized I was out of milk and had to set it in the fridge for 30 mins while I ran to the store. still came out perfect!

This reply was: Helpful Inspiring

Posted 6/4/2013 1:48:15 PM REPORT ABUSE Flanskie50 said:

Rating:

I have whipped this cake up several times and it is always a big hit at family gatherings and never lasts very long. Don't care what anyone thinks, but this cake is over the top! One thing I have done after it has cooled and placed on the cake plate is garnish the top with medium chopped walnuts or pecans...oh yeah!

This reply was: Helpful Inspiring

Posted 3/25/2013 12:40:10 AM REPORT ABUSE panterita21 said:

Rating:

I made it yesterday and it was a hit super delicious everyone loved it .and the flan was perfect no runny at all and i let it cool out for only like half an hour and it was perfectly set so tnk you!!!!!!!! We enjoy the cake

This reply was: Helpful Inspiring