Chocoflan
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
54
Spice
39
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
12 fluid ounce
Evaporated Milk (can)7 large
Egg (divided)1 tsp
Vanilla1 cup
Sugar1 cup
Water1 cup
OilDirections:
1
Heat oven to 375 degrees F
2
Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray
3
Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth
4
Beat cake mix, water, oil and remaining eggs with mixer until blended
5
Add sour cream; mix well
6
Pour over caramel in tube pan; gently ladle flan mixture over cake batter
7
Cover pan with foil sprayed with cooking spray, sprayed-side down
8
Place in larger pan
9
Add enough water to larger pan to come halfway up side of tube pan
10
Bake 1-1/2 hours or until toothpick inserted near center comes out clean
11
Cool completely in pan on wire rack
12
Refrigerate 2 hours
13
Loosen dessert from side of pan; invert onto plate
14
Remove pan
15
Serve dessert topped with COOL WHIP