Rating: 4.5 stars
20 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

'Awesome' and 'genius' are used to describe our deceptively easy caramel-chocolate showstopper.

Recipe Summary

additional:
1 hr 30 mins
total:
1 hr 45 mins
prep:
15 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees F.

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  • 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.

  • 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.

  • 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.

Kraft Kitchens Tips

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.

Substitute: Caramel sugar is a great substitute for Mexican caramel sauce. 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.

Nutrition Facts

258 calories; protein 5.3g; carbohydrates 31.1g; fat 13.5g; cholesterol 73.4mg; sodium 267.7mg. Full Nutrition
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