Chocoflan
--This recipe is from Rocio Huffman. It is also in the ward cookbook I made last year. It is the best Mexican dessert I've ever eaten.
½ cup cajeta (goat milk
caramel)
1 can (12-oz.) evaporated milk
1 pkg. (8-oz.) Cream Cheese,
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
½ cup Sour Cream
1 cup thawed Whipped Topping
--Heat oven to 375ยบ. 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 completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert
from side of pan; invert onto plate. Remove pan. Serve dessert topped with cool
whip.
How To Unmold Chocoflan:
Place serving plate over cake
pan. Invert dessert onto plate. Gently remove pan; spoon any remaining caramel
left in pan.
Substitute
Caramel
sugar is a great substitute for cajeta. Simply mix 1/2 cup sugar and 2 Tbsp.
water in saucepan; cook on medium heat 7 min. or until sugar is deep golden
brown. Pour into prepared pan; continue as directed.
