All Recipes

ChocoFlan

Prep

0-15 mins

Total

1 HR 45 MIN

Servings

24 servings

Try this show-stopper of a ChocoFlan — it's ridiculously easy to make. Watch this video to learn how to make the caramel-chocolate goodness of ChocoFlan!

Ingredients

  • 1/2

    cup

    cajeta (goat milk caramel)

  • 1

    can

    (12 oz.) evaporated milk

  • 1

    pkg

    (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened

  • 7

    large

    eggs, divided

  • 1

    tsp

    vanilla

  • 1

    cup

    sugar

  • 1

    pkg

    (2-layer size) chocolate cake mix

  • 1

    cup

    water

  • 1/3

    cup

    oil

  • 1/2

    cup

    sour cream

  • 1

    cup

    thawed COOL WHIP Whipped Topping

Instructions

  1. Step 1

    Heat oven to 375ºF.

  2. Step 2

    Pour cajeta 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. Step 3

    Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter. Cover pan with Reynolds Wrap® Aluminum 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. Step 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.

You May Also Like