Easy Mexican Chocoflan (Choco Flan)
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 box of chocolate cake mix and ingredients according to cake instructions (3 eggs, oil, water)
  • ½ cup of jarred caramel
  • 4 eggs
  • 4 oz. (1/2 block) cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (12 oz.) can evaporated milk
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350° F and put rack in the middle. Oil or spray a large (14.5 cup) Bundt pan.
  2. Pour caramel in the pan and tilt side to side to evenly coat. Set aside.
  3. In a large bowl mix chocolate cake according to package instructions with an electric mixer and set aside.
  4. To soften the cream cheese, microwave unwrapped 15 seconds.
  5. In a blender or food processor blend the 4 eggs, cream cheese, condensed milk, evaporated milk, and vanilla to make the flan.
  6. Pour chocolate cake batter over the caramel.
  7. Pour flan on top of cake batter. While baking, the flan will sink between the chocolate cake and caramel.
  8. Place the pan inside a roasting pan or large baking dish. Pour hot water in the roasting pan so it’s 1 inch deep (to make a water bath).
  9. Cover Bundt pan with aluminum foil and bake 1 hour. Uncover and cook 30-40 minutes or until a knife inserted into the middle comes out clean. Remove cake from the roasting pan and allow to cool completely, about 1 hour.
  10. Put a large plate or cake plate inverted over the top of the Bundt pan. Grip the two together and flip over. Store in refrigerator. Serve chilled.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/easy-mexican-chocoflan-choco-flan/