Chocoflan
Prep Time
20mins
Time to Table
5hr 20mins
Servings
12
shop Daisyprint recipe
Ingredients
- 1/2 cup Mexican caramel sauce
- 12 ounce can evaporated milk
- 8 ounce package cream cheese, softened and cubed
- 7 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 15.25 ounce package dark chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 1 cup Daisy Sour Cream
- 1 tablespoon powdered sugar
Ingredients
- 1/2 cup Mexican caramel sauce
- 12 ounce can evaporated milk
- 8 ounce package cream cheese, softened and cubed
- 7 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 15.25 ounce package dark chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 1 cup Daisy Sour Cream
- 1 tablespoon powdered sugar
Directions
- Heat the oven to 375°F.
- Spoon small dollops of the caramel sauce in a ring in the bottom of the pan.
- Place the evaporated milk, cream cheese, 4 of the eggs, vanilla and granulated sugar in blender container. Cover and blend 10 seconds or until smooth. Set aside.
- Beat the cake mix, water, oil and remaining 3 eggs in a large bowl on low speed until moistened. Then beat on medium speed until smooth and creamy. Add 1/2 cup of the sour cream to the cake batter; beat until mixed. Spoon and spread the cake batter evenly over the caramel in the pan. Carefully ladle the custard/flan mixture over the cake batter. The pan will be almost full. (The layers will reverse when cooking.)
- Place the pan in a larger pan (a roasting pan works well). Add enough hot water to come partway up the outside of the fluted cake pan. Place in the oven.
- Spray a square of foil with cooking spray; place over the cake pan. Bake for 1 hour to 1 hour 15 minutes or until toothpick comes out clean. Cake may puff up while cooking but will settle back during cooling. Cool the cake in the pan on a wire rack for 2 hours. Refrigerate for at least 2 hours or until completely cooled.
- Loosen the cake from the sides of the pan. Invert the cake onto a cake plate. Mix the remaining 1/2 cup sour cream with the powdered sugar. Garnish the top of the cake with the sweetened sour cream.
- Calories:517
- Cholesterol:154
- Dietary Fiber:1
- Protein:11
- Sodium:508
- Total Carbohydrate:58
- Total Fat:28