Coffee "Chocoflan"

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Prep Time
Total Time

24 servings

What You Need

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Make It

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  • Heat oven to 375ºF.
  • Mix 1 cup sugar, 1/4 cup water and orange peel in small heavy saucepan. Cook on medium-high heat, undisturbed, 10 min. or until sugar is melted and deep golden brown in color, removing peel with tongs after 8 min. Place peel on piece of foil, cool completely. Immediately pour caramel into 12-cup cake mold sprayed with cooking spray; tilt pan to evenly cover bottom of pan with syrup. Set aside. Blend evaporated milk, cream cheese, 4 eggs, remaining 1 cup sugar, 1 Tbsp. coffee and cinnamon in blender until smooth; set aside.
  • Beat cake mix, 1 cup water, oil, 5 tsp. coffee and remaining eggs with mixer 3 min., scraping bottom of bowl frequently. Add sour cream; mix well. Pour over caramel in pan; gently ladle flan mixture over cake batter. Cover 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 cake pan.
  • Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 4 hours or overnight. Loosen dessert from sides of pan; invert onto plate. Remove pan. Dissolve remaining 1 tsp. coffee in 1/2 tsp. warm water; gently stir into COOL WHIP. Serve dessert topped with COOL WHIP and candied orange peel.

Size Wise

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


Use a vegetable peeler to remove peel from orange. Start from the stem end and move downward to obtain about 6 (2-inch-long) pieces; carefully remove any white membrane.

How to Tips On Orange Caramelized Sugar

Mix sugar, water and peel in small saucepan. Brush down any remaining sugar left around pan. Cook on medium-high heat, undisturbed, 10 min. or until sugar is melted and deep golden brown in color, removing peel with tongs after 8 min. Carefully swirl pan around to even color. Immediately pour into prepared pan. Optional: To stop the cooking process, quickly dip pan halfway into a bowl filled with cold water (do not submerge completely). Then, pour into prepared pan.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 270
% Daily Value
Total fat 13g
Saturated fat 5g
Cholesterol 75mg
Sodium 250mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 28g
Protein 5g
Vitamin A 4 %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.

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