Chocoflan

Recipe found on emmymade YouTube channel. • Emmymade Official Website: https://www.emmymade.com/

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 180°C. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan. (A thinner caramel topping works best in this Chocoflan recipe.)

Step 2

In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.

Step 3

In blender, place flan ingredients. Cover; blend on high speed about 20 seconds or until smooth.

Step 4

Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.

Step 5

Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.

Step 6

Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (The flan layer needs the entire time to bake; although the cake layer may be done earlier, the flan still needs the full bake time to set up. Toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.

Step 7

Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator. Serve your Chocoflan with additional caramel topping, if desired.

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