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Coffee "Chocoflan"

Coffee "Chocoflan" recipe
photo by:kraft
20 min
5 hr 50 min
24 servings

What You Need

cups  sugar, divided
cups  plus 1/2 tsp. water, divided
 Peel of 1 orange
can   (12 oz.) evaporated milk
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened
 eggs, divided
Tbsp.  MAXWELL HOUSE Instant Coffee, divided
tsp.   ground Mexican cinnamon (canela)
pkg.   (2-layer size) chocolate cake mix
cup  oil
cup   thawed COOL WHIP Whipped Topping

Make It

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.

Kraft Kitchens Tips

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.
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