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Chocoflan

Chocoflan
  • Prep 15 min
  • Total 4 hr 35 min
  • Servings 16
Can't decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.
By Paula Kittelson
Updated November 26, 2019

Ingredients

Cake

  • 1/4 cup Smuckers™ caramel topping (from 12.25-oz jar)
  • 1 box Betty Crocker™ Super Moist™ 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

Steps

  • 1
    Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
  • 2
    In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
  • 3
    In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
  • 4
    Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
  • 5
    Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
  • 6
    Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.

  • A thinner caramel topping works best in this recipe. We tested with Smuckers™ caramel topping.
  • The flan layer needs the entire time to bake; although the cake layer may be done earlier, the flan still needs the full bake time to set up.
  • To ensure that the cake and flan are baked and set, be sure to follow the baking, cooling and refrigeration times set in this recipe for success.
  • Serve the Chocoflan with additional caramel topping, if desired.
  • Be sure to refrigerate any remaining pieces of the Chocoflan.
  • Add 1 teaspoon vanilla to the flan mixture for a little extra flavor.

Nutrition Facts

Serving Size: 1 Slice
Calories
300
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
310mg
13%
Potassium
200mg
6%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
26g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

  • Beyond looking and tasting spectacular, this Chocoflan cake does something truly marvelous during the baking process; the custardy flan and the cake batter trade places. It’s a mind-blowing effect that occurs during baking when the chocolate cake batter takes shape and rises to the top of the pan, before the custard has set. It’s true baking magic that produces a multilayered cake that tastes as good as it looks. A Betty Crocker™ five-star recipe and a box of her triple chocolate fudge cake mix make this recipe extra easy. And this is just one way to enjoy this favorite dessert; Betty’s got even more flan recipes for you to try!
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