ChocoFlan

ChocoFlan

3 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 45 m
Recipe by  PHILADELPHIA Cream Cheese

“'Awesome' and 'genius' are used to describe our deceptively easy caramel-chocolate showstopper.”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

Directions

  1. Heat oven to 375 degrees F.
  2. Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
  3. Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel 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.
  4. 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.

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Reviews (3)

Rate This Recipe
brooke
4

brooke

Moist and delicious! I'm not a huge fan of flan, but with the chocolate cake, this was an amazing dessert!

ljcarneiro
2

ljcarneiro

I made this for a Father's Day barbeque and it was a huge hit! I served it with home made caramel sauce (also from this website) and whipped cream.

carlsonericm
1

carlsonericm

I have to say, even though this is a very rich, satisfying dessert, it is SO EASY to make! I made it with a milk chocolate cake mix, and used a dulce de leche Mexican caramel sauce.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 31 g
  • 10%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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