adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocoflan
Chocoflan
0 Likes
Prep Time:
15 minutes
Total Time:
4 hours 35 minutes
Indulge in the best of both worlds with a homemade Chocoflan: a delectable fusion of chocolate cake and creamy flan for a crowd-pleasing dessert that satisfies all cravings.
Ingredients:
  • 1/4 cup Smuckers® caramel topping (from 12.25-oz jar)
  • 1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 cup milk
  • 4 eggs
Instructions:
  • Preheat the oven to 350°F and generously spray a 12-cup fluted tube cake pan with cooking spray. Pour the caramel topping into the bottom of the pan, spreading it evenly.
  • In a large bowl, use an electric mixer on medium speed to blend cake mix, water, oil, and 3 eggs for 2 minutes. Remember to scrape the bowl occasionally. Pour the batter over the caramel topping in the pan.
  • Blend the Flan ingredients in a blender on high speed for about 20 seconds until smooth. Slowly pour the mixture evenly over the batter in the pan. The Flan mixture will mix with the batter, but they will separate during baking to form 1 layer of cake and 1 layer of flan. Cover the pan tightly with a piece of foil sprayed with cooking spray, placing the sprayed side down.
  • Place the cake pan in a large roasting pan and add 1 inch of hot water to the roasting pan.
  • Bake for 1 hour and 20 minutes until the cake and flan are fully baked (a toothpick inserted in the center of the cake will come out clean). Remove the cake pan from the water bath, discard the foil, and let it cool at room temperature for 1 hour. Refrigerate in the pan, uncovered, for 2 hours.
  • Take the cake out of the refrigerator and gently loosen it from the pan using a thin metal spatula. Invert a serving plate over the cake pan, flip them both over, and carefully lift off the pan. Drizzle any leftover caramel from the pan over the cake. Keep the cake covered in the refrigerator.

Similar Recipes