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.

Prep Time

Minutes

Total Time

2:15

Hrs:Mins

Makes

8 to 10

servings

Cake

jar (12.25 oz) caramel topping

box Betty Crocker® SuperMoist® triple chocolate fudge cake mix

cup water

1/2

cup vegetable oil

eggs

Flan

can (14 oz) sweetened condensed milk (not evaporated)

cup milk

eggs

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.
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.
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.)
Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan.
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.
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.

Makes 8 to 10 servings

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.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.