ChocoFlan - Kraft Recipes Top
Comida Kraft
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Prep Time
Total Time

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!

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • 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.
  • 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.
  • 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.

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

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.


Caramel sugar is a great substitute for cajeta. 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.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 270
Total fat 14g
Saturated fat 5g
Cholesterol 75mg
Sodium 260mg
Carbohydrate 32g
Dietary fiber 1g
Sugars 25g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from Perhaps this recipe should come with a warning: If you don't like goats milk, do not use cajeta! Perhaps this recipe should come with a warning: If you don't like goats milk, do not use cajeta! My son just returned from 2 years in Mexico and was excited to share chocoflan with us. We made this recipe yesterday. It looked BEAUTIFUL!. But sadly, I had never had anything made of goat milk before, and the cajeta is a goat milk product. The gamey aftertaste of the cajeta was more than I could take. I read online that some people are bothered by the aftertaste, and some are not. Guess I am just one of the unlucky ones. With that being said, I will try the recipe again, this time using a different caramel.
Date published: 2014-07-29
Rated 4 out of 5 by from I have been ****** this cake since I saw it a couple of years back. I have been ****** this cake since I saw it a couple of years back. Fantastic every time. I've even tried it with strawberry cake and omgosh I think it's even better. I am not a fan of flan by itself but this is totally delicious. I do leave it in a bit more for flan to be more of a cheesecake consistency, my personal preference. Also ****** caramel sauce did take several tries. I do just sugar, no water. but still have not quite yet mastered so I just buy the premade cajeta. Top with whip ***** and drizzle with chocolate syrup... why not ;)
Date published: 2015-10-29
Rated 5 out of 5 by from Easy to Make! I don't understand the negative reviews. Goat's milk is preferential and caramel sauce can easily be substituted; that should not be a reason to give this recipe 1 or 2 stars. Anyways, this recipe is effortless and it's delicious. It's a favorite at all the events I attend where I bring this little treasure. People will think this took you all night, when in reality the hardest part is waiting for this to bake.
Date published: 2016-10-28
Rated 5 out of 5 by from Flippin' fantastic! 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.
Date published: 2011-12-09
Rated 4 out of 5 by from I just made this to take to an Easter party tomorrow, I set a small amount to test on the I just made this to take to an Easter party tomorrow, I set a small amount to test on the 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!
Date published: 2012-04-07
Rated 5 out of 5 by from I made this cake and was a bit skeptical (not a fan of flan). I made this cake and was a bit skeptical (not a fan of flan). My hubby encouraged me to do so and I am so glad he did. Oh my gosh it was amazing. Does not have that supper soft texture on top which I loved. I took pics and sent to my family...I was asked to bring it for this Thankgiving...LOVED IT
Date published: 2010-11-14
Rated 5 out of 5 by from It was so great! It was so great!!!! I didn't use the cream cheese and sugar. I replaced the sugar for one can of condensed milk fat free. I used Devil food for the chocolate cake. Another tip is the water has to be hot for the double boiling. It was awesome!!!! Thanks Kraft for the wonderful recipe.
Date published: 2009-11-23
Rated 5 out of 5 by from Love ChcocFlan. 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.
Date published: 2013-01-26
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