"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.


Recipe Summary

15 mins
1 hr 30 mins
1 hr 45 mins
24 servings


Ingredient Checklist


Instructions Checklist
  • HEAT oven to 375ºF.

  • 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.

  • 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.

  • 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.

  • KRAFT kitchens tipsSIZE-WISESweets can be part of a balanced diet but remember to keep tabs on portions.HOW TO UNMOLD CHOCOFLANPlace serving plate over cake pan. Invert dessert onto plate. Gently remove pan; spoon any remaining caramel left in pan.SUBSTITUTECaramel 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.

Nutrition Facts

270 calories; cholesterol 75mg; fiber 1g; fat 14g; sodium 260mg; sugars 25g; saturated fat 5g; carbohydrates 32g; protein 5g; iron 8%; calcium 10%.