Chocoflan

"Awesome" and "genius" are used to describe our deceptively easy caramel-chocolate showstopper. Watch our video and be ready for compliments. Bake on, you awesome genius.

Yield: 24 servings
Recipe from Kraft Philadelphia

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 270
  • Cholesterol: 75mg
  • Fiber: 1g
  • Fat: 14g
  • Sodium: 260mg
  • Sugars: 25g
  • Saturated fat: 5g
  • Carbohydrate: 32g
  • Protein: 5g
  • Iron: 8%
  • Calcium: 10%

Ingredients

  • 1/2 cup cup Mexican caramel sauce (cajeta)
  • 1 can (12 oz.) evaporated milk
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
  • 7 large eggs, divided
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 pkg. (2-layer size) chocolate cake mix
  • 1 cup water
  • 1/3 cup oil
  • 1/2 cup cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 cup thawed COOL WHIP Whipped Topping

Preparation

  1. HEAT oven to 375ºF.
  2. POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
  3. BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
  4. BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.
  5. KRAFT kitchens tips
    SIZE-WISE
    Sweets can be part of a balanced diet but remember to keep tabs on portions.
    HOW TO UNMOLD CHOCOFLAN
    Place serving plate over cake pan. Invert dessert onto plate. Gently remove pan; spoon any remaining caramel left in pan.
    SUBSTITUTE
    Caramel sugar is a great substitute for Mexican caramel sauce. Simply mix 1/2 cup sugar and 2 Tbsp. water in saucepan; cook on medium heat 7 min. or until sugar is deep golden brown. Pour into prepared pan; continue as directed.
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