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ChocoFlan 

Moist chocolate cake is layered with classic flan and topped and with caramel sauce in this fabulous dessert. Nikki walks us through this simple Latin inspired recipe that tastes delicious.
prep time
15 min
time
1 hr 45 min
servings
24 servings

what you need

  • 1/2 cup Mexican caramel sauce (cajeta)
  • 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 BREAKSTONE'S or KNUDSEN Sour Cream
  • 1  cup thawed COOL WHIP Whipped Topping

  • 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.

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