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Chocoflan

Chocoflan

This two layer dessert blends chocolate cake with rich custardy flan. Daisy Brand Sour Cream in the cake and on top adds moisture and tangy flavor.


Ingredients
1/2
cup
Mexican caramel sauce, from a 13.4 ounce can
1
12-ounce can evaporated milk
8
ounces
package cream cheese, softened, cubed
7
eggs
1
teaspoon
vanilla
1
cup
granulated sugar
1
package
dark chocolate cake mix (2 layer)
1
cup
water
1/3
cup
vegetable oil
1
cup
Daisy Brand Sour Cream
1
tablespoon
powdered sugar
Directions
Heat the oven to 375F. Spray a 12-cup fluted tube pan with cooking spray. Spoon small dollops of the caramel sauce in a ring in the bottom of the pan.
Place the evaporated milk, cream cheese, 4 of the eggs, vanilla and granulated sugar in blender container. Cover and blend 10 seconds or until smooth. Set aside.
Beat the cake mix, water, oil and remaining 3 eggs in a large bowl on low speed until moistened. Then beat on medium speed until smooth and creamy. Add 1/2 cup of the Daisy Brand Sour Cream to the cake batter; beat until mixed. Spoon and spread the cake batter evenly over the caramel in the pan. Carefully ladle the custard/flan mixture over the cake batter. The pan will be almost full. (The layers will reverse when cooking.)
Place the pan in a larger pan (a roasting pan works well). Add enough hot water to come partway up the outside of the fluted cake pan. Place in the oven. Spray a square of foil with cooking spray; place over the cake pan. Bake for 1 hour to 1 hour 15 minutes or until toothpick comes out clean. Cake may puff up while cooking but will settle back during cooling.
Cool the cake in the pan on a wire rack for 2 hours. Refrigerate for at least 2 hours or until completely cooled. Loosen the cake from the sides of the pan. Invert the cake onto a cake plate. Mix the remaining 1/2 cup Daisy Brand Sour Cream with the powdered sugar. Garnish the top of the cake with the sweetened Daisy Brand Sour Cream.

The base number of servings for this recipe is 12
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