Chocoflan

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 375º. 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.