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how to make the delicious chocoflan
Food & Drink
Prep time: 15 min
Total time: 1 hour 45 min
Makes: 24 servings
WHAT YOU NEED
1/2 cup cajeta (goat milk caramel)
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
7 large eggs, divided
1 tsp. vanilla
1 cup sugar
1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/3 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping
Heat oven to 375ºF. Pour cajeta into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool complete
to continue.... Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.
Nutritional information per serving
Calories 270 , Total fat 14g , Saturated fat 5g , Cholesterol 75mg , Sodium 260mg , Carbohydrate 32g , Dietary fiber 1g , Sugars 25g , Protein 5g , Vitamin A 6%DV , Vitamin C 0%DV , Calcium 10%DV , Iron 8%DV