Comida Kraft
Recipe Box


No referer *
(58) 47 Reviews
Prep Time
Total Time

24 servings

This caramel-chocolate flan is a show-stopper, but ridiculously easy to make. Watch the video and see for yourself!

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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.
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
% Daily Value
Total fat 14g
Saturated fat 5g
Cholesterol 75mg
Sodium 260mg
Carbohydrate 32g
Dietary fiber 1g
Sugars 25g
Protein 5g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 10 %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

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  • ma23vivavi |

    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 ;)

  • mlopitas |

    Family favorite! (I choose not to include the cajeta/caramel sauce & use devil's food cake) The process is time consuming but I don't mind because the end product is divine!

  • lizard7291408 |

    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.