Chocoflan

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Prep Time

20mins

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Time to Table

5hr 20mins

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Serves

12

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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

  1. Heat the oven to 375°F.
  2. Spoon small dollops of the caramel sauce in a ring in the bottom of the pan.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. 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

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