ChocoFlan

11 ingredients
15 steps

Ingredients

  • 1/2 cup cajeta (goat milk caramel)
  • 1 can (12 oz.) evaporated milk
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
  • 7 large eggs, divided
  • 1 tsp. vanilla
  • 1 cup sugar
  • 1 pkg. (2-layer size) chocolate cake mix
  • 1 cup water
  • 1/3 cup oil
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 cup thawed COOL WHIP Whipped Topping

Directions

  1. 1
    Heat oven to 375 degrees F.
  2. 2
    Pour cajeta into 12-cup fluted tube pan sprayed with cooking spray.
  3. 3
    Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
  4. 4
    Beat cake mix, water, oil and remaining eggs with mixer until blended.
  5. 5
    Add sour cream; mix well.
  6. 6
    Pour over cajeta in tube pan; gently ladle flan mixture over cake batter.
  7. 7
    Cover pan with Reynolds Wrap Aluminum Foil sprayed with cooking spray, sprayed-side down.
  8. 8
    Place in larger pan.
  9. 9
    Add enough water to larger pan to come halfway up side of tube pan.
  10. 10
    Bake 1-1/2 hours or until toothpick inserted near center comes out clean.
  11. 11
    Cool completely in pan on wire rack.
  12. 12
    Refrigerate 2 hours.
  13. 13
    Loosen dessert from side of pan; invert onto plate.
  14. 14
    Remove pan.
  15. 15
    Serve dessert topped with COOL WHIP.

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