ChocoFlan

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video by: kraft

"Awesome" and "genius" are used to describe our deceptively easy caramel-chocolate showstopper. Watch our video and be ready for compliments. Bake on, you awesome genius.

time

prep:

15 min

total:

1 hr 45 min

servings

total:

24 servings

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What You Need

1/2

cup Mexican caramel sauce (cajeta)

can (12 oz.) evaporated milk

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

large eggs, divided

tsp. vanilla

cup sugar

pkg. (2-layer size) chocolate cake mix

cup water

1/3

cup oil

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

cup thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 375ºF.

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.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Unmold Chocoflan

Place serving plate over cake pan. Invert dessert onto plate. Gently remove pan; spoon any remaining caramel left in pan.

Substitute

Caramel sugar is a great substitute for Mexican caramel sauce. Simply mix 1/2 cup sugar and 2 Tbsp. water in saucepan; cook on medium heat 7 min. or until sugar is deep golden brown. Pour into prepared pan; continue as directed.

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Hoesch23

posted:4/25/2013

This recipe is a lot of work for what you get out of it. I thought the white part would be more like cheese cake it wasn't. It was just OK.

amelia4111040

posted:3/9/2013

Very good, will definetly make again.

nooshin

posted:1/25/2013

Love ChcocFlan. This is a great recipe, and I have used it as is, and at times have made some changes. Great, no matter what. Sometimes I use sweetened condensed milk in place of sugar, and reduce the cream cheese to 4 oz. Like I said, it's lovely either way. Five stars all the way.

adastuff

posted:12/18/2012

OMG! This recipe was so much easier than the one I already had. And, it just popped out of the pan like a dream and the caramel sauce just flowed over the cake. Absolutely a show stopper! The new must have dish for Christmas!

a cook

posted:10/15/2012

It was delish and easy to make!

adanary

posted:9/16/2012

Loved it!!!!

SassyCooks01

posted:4/7/2012

I just made this to take to an Easter party tomorrow, I set a small amount to test on the side...it is alright with the milk chocolate cake mix but I would definatly recommend making it with the Devils chocolate cake mix. it is pretty amaing how the cake will end up at the bottom & the flan sinks to the top. It is very yummy!

ddamedeo

posted:2/3/2012

This was AWESOME!! I had so many wonderful reviews on this cake I made for work & everyone wants me to make it again since they are not bakers!! (or maybe they think it is to hard- cause they could not figure how it all came together):)

a cook

posted:12/9/2011

Flippin' fantastic! It takes a little while to make but will be even easier the second time around. I wasn't able to find the cajeta and what I used was too thick (don't trust the recipe in one of the reviews I found on here to just heat sugar and 2 Tbsp. of water....did NOT work!) but the cake still turned out fantastically and would be great without the cajeta. The cake was so moist and the two flavors just went together beautifully.

zeerome

posted:10/19/2011

OH GOD!!b I was going crazy to figure out How did the Flan get to the top after cooling & inverting...U had to explain that while giving out the recipe!! I had an argument with my hubby about that & we both concluded that something is wrong here until I read the last remark in the review section about the cake mix being heavier than the Flan mixture & the reasons for doing so..Now that this is cleared I will go ahead & make it..