Chocoflan

By rmulleni

Ingredients

• Cake
• 1 jar (12.25 oz) caramel topping 1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix 1 cup water 1/2 cup vegetable oil 3 eggs
• Flan
• 1 can (14 oz) sweetened condensed milk (not evaporated) 1 cup milk 4 eggs

Details

Preparation time 15mins
Cooking time 135mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with butter. Pour 1/4 cup of the caramel topping in bottom of pan. Refrigerate remaining caramel topping for serving.
2 In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
3 In blender, place flan ingredients. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
4 Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan.
5 Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 1 hour.
6 Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Cut chocoflan into slices; serve with remaining caramel topping. Store in refrigerator.



Expert Tips


* The chocoflan can be baked 24 hours in advance and refrigerated until ready to serve.

* You may add other flavors to the flan, such as vanilla, grated orange peel or liqueur.

* Serve the chocoflan with whipped cream, if desired.

* To make individual portions, bake the chocoflan in ramekins and reduce the baking time.