Strawberry Chocoflan

Name: Strawberry Chocoflan
Ingredients: 1/2 cup Kraft Pure Strawberry Jam, warmed; 1 pkg. (2-layer size) chocolate cake mix; 1 cup water; 1/3 cup oil; 1/2 cup sour cream; 7 eggs, divided; 1 can (370 mL) evaporated milk; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, softened; 1/3 cup sugar; 1 pkg. (85 g) Jell-O Strawberry Jelly Powder; 1 cup thawed Cool Whip Whipped Topping; 1 cup strawberries, cut in half

12 ingredients

15 steps

Ingredients

1/2 cup Kraft Pure Strawberry Jam, warmed
1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/3 cup oil
1/2 cup sour cream
7 eggs, divided
1 can (370 mL) evaporated milk
1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, softened
1/3 cup sugar
1 pkg. (85 g) Jell-O Strawberry Jelly Powder
1 cup thawed Cool Whip Whipped Topping
1 cup strawberries, cut in half

Directions

1

Heat oven to 375 degrees F.
2

Pour jam into 12-cup fluted tube pan sprayed with cooking spray.
3

Beat cake mix, water, oil, sour cream and 3 eggs with mixer until blended.
4

Pour over jam in pan.
5

Blend evaporated milk, cream cheese, sugar, remaining eggs and dry jelly powder in blender until smooth; spoon over batter in pan.
6

Cover with foil sprayed with cooking spray, sprayed side down.
7

Place tube pan in large shallow pan.
8

Add enough water to larger pan to come at least 2 inches up side of filled tube pan.
9

Bake 1 hour 20 min.
10

or until toothpick inserted near centre comes out clean.
11

Transfer cake from water-filled pan to wire rack; cool completely.
12

Refrigerate 2 hours.
13

Loosen cake from sides of pan with knife.
14

Invert onto plate; gently remove pan.
15

Serve cake topped with Cool Whip and strawberries.