KraftRecipes.com
Print PageClose Window

Product Recall: One SKU of Oscar Mayer Classic Wieners due to possible mislabeling. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Triple-Chocolate Chocoflan

Triple-Chocolate Chocoflan recipe
photo by:kraft
RICO!!DELICIOUS thank you for all the recipes my family and I enjoy eating all and adding them to our traditions GRACIAS KRAFT RECIPES HAPPY HOLIDAYS!!!!!
posted by
ketalaguera
on 12/4/2013
time
prep:
25 min
total:
4 hr 55 min
servings
total:
24 servings
Magazine Acquisition

What You Need

1/2
cup  chocolate syrup
1
pkg.   (2-layer size) chocolate cake mix
1
cup  water
1/3
cup  oil
7
 eggs, divided
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1
cup  sugar
1
can   (12 oz.) evaporated milk
1
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1
cup   thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 375ºF.
step 1
SPRAY 12-cup fluted tube pan with cooking spray; pour in chocolate syrup.
step 2
BEAT cake mix, water, oil and 3 eggs with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
step 3
BEAT cream cheese and sugar with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down.
step 4
PLACE tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Note
The cream cheese mixture sinks to the bottom of the cake batter in pan as the cake bakes, forming the flan layer at the top of the unmolded cake. To unmold cooled cake, use long thin spatula to loosen cake from side of pan. Place plate over cake pan; invert cake onto plate. Gently remove pan. Spoon any chocolate syrup remaining in pan over cake.
Important Note
To prevent overflow, check cake pan to confirm it is the required 12-cup size. Just measure 3 qt. (12 cups) water and pour into empty pan to verify the volume before using as directed. If you only have a 10-cup fluted tube pan, reserve 2 cups cake batter before pouring remaining batter into prepared tube pan. Continue as directed. Reserved cake batter will make 9 cupcakes. Bake as directed on cake mix package.
K:56035v3:119285
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email