February 01, 2018 | More from desert | Tags: baking, cake, canton mi food, Chocoflan, chocolate, chocolate cake, cinco de mayo recipes, cooking, cooking food, cooking show, dairy recipes, delicious recipes, easy fast recipe, easy recipe, easy recipes, egg recipes, free cookbook, free recipes, Game Day Recipes, holiday, how to bake, how to cook, Just In The Kitchen, Justine Maldonado, mexican food, michigan recipe, Pastries, Potluck Recipes, sugar

Chocoflan

Chocoflan

Chocoflan

Prep Time: 2 hours 10 minutes Active 10 Minutes
Servings: 10

Cake
1 Box of Chocolate Cake Mix
1 Cup of Milk
1/2 Cup Oil
3 Eggs
1 teaspoon Instant Espresso Powder

Flan
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
4 ounces cream cheese (room temperature)
3 eggs
1 tablespoon vanilla extract

1/3 Cup Caramel Sauce (You may use a jarred sauce or find my caramel sauce recipe at 
www.justinthekitchen.com/?s=caramel+sauce )

1) Preheat the oven to 350 degrees. Grease a 12 cup bundt pan with non stick spray

2) To make the cake batter, in a large bowl add the cake mix, eggs, water, oil and espresso powder

3) Spoon the caramel sauce into the bottom of your greased bundt pan making sure to cover the bottom well.

4) Add the cake batter on top of the caramel and smooth out99

5) In a blender, add the evaporated milk, condensed milk, cream cheese, eggs and vanilla.

6) Blend until you have a smooth mixture.

7) Pour the flan mixture over the cake batter, cover the whole thing with foil.

8) Pour about 1 inch of hot water in the roasting dish and place bundt pan in roasting pan

9) Bake for 1 hour and 10 minutes until the top of the cake is firm to the touch. Take out of oven and set aside to cool about 1 hour,

10) Place a large serving platter over the Bundt pan, hold tightly together and flip over. You will hear it hit the platter Remove the pan and scrape any remaining caramel sauce from the pan onto the cake