Chocoflan
Paula Kittelson
Updated Aug 25, 2024
Can't decide whether to serve chocolate cake or flan for dessert? Enter homemade Chocoflan! Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing dessert.
More About This Recipe
- Beyond looking and tasting spectacular, this Chocoflan cake does something truly marvelous during the baking process; the custardy flan and the cake batter trade places. It’s a mind-blowing effect that occurs during baking when the chocolate cake batter takes shape and rises to the top of the pan, before the custard has set. It’s true baking magic that produces a multilayered cake that tastes as good as it looks. A Betty Crocker™ five-star recipe and a box of her triple chocolate fudge cake mix make this recipe extra easy. And this is just one way to enjoy this favorite dessert; Betty’s got even more flan recipes for you to try!
Chocoflan
- Prep Time 15 min
- Total 4 hr 35 min
- Servings 16
- Ingredients 8
Ingredients
Cake
- 1/4 cup Smuckers® caramel topping (from 12.25-oz jar)
- 1 box Betty Crocker™ Delights Super Moist™ 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
Instructions
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Step1Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
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Step2In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
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Step3In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
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Step4Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly. Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
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Step5Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
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Step6Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.
Nutrition
290
Calories
13g
Total Fat
6g
Protein
38g
Total Carbohydrate
26g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 110
- Total Fat
- 13g
- 20%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 90mg
- 30%
- Sodium
- 300mg
- 13%
- Potassium
- 200mg
- 6%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 26g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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