CHOCOFLAN (MEXICAN CHOCOLATE FLAN CAKE) RECIPE - (4.4/5)

Chocoflan (Mexican chocolate flan cake) Recipe - (4.4/5) image

Provided by á-39535

Number Of Ingredients 15

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If your making your own cajeta:
1/2 cup Mexican caramel sauce (cajeta)
1 (12 fluid ounce) can evaporated milk
1 (8 ounce) package Cream Cheese, cubed, softened
7 large eggs, divided
1 teaspoon vanilla
1 cup sugar
1 (18.25 ounce) package chocolate cake mix
1 cup water
1/3 cup oil
1/2 cup Sour Cream
1 cup thawed Cool Whip whipped topping or fresh whipped topping
Quick Cajeta
Place a can of condensed milk in a large pot of water, and allow it to simmer just below the boiling point for at least one hour. Allow it to cool in the pot.
Open the can and pour the liquid into a bowl or wide-mouthed jar. Add 1 teaspoon of pure vanilla extract and stir well. Use as you would use the traditional cajeta.

Steps:

1.Heat oven to 375 degrees F. 2.Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth. 3.Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan 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 tube pan. 4.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.