- 15 mins
- 155 mins
Ingredients
- 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
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 cup milk
- 4 eggs
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
Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
5
Bake about 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Remove cake pan from water bath to cooling rack. Cool completely, about 1 hour.
6
Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Cut chocoflan into slices; serve with reserved caramel topping. Store in refrigerator.