Chocoflan
Can't decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.
Ingredients
Cake
1 jar (12.25 oz) caramel topping
1 box 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
Directions
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.
