Chocoflan

Name: Chocoflan
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 24 pieces
Ingredients: 1/3 cup caramel sundae syrup; 1 package (13-1/4 ounces) chocolate cake mix; 1 cup water; 1/2 cup canola oil; 3 large eggs, room temperature; FLAN:; 1 can (14 ounces) sweetened condensed milk; 1 cup whole milk; 4 large eggs, room temperature; 1 teaspoon vanilla extract

Total Time Prep: 20 mins. Cook: 1 hr. 30 mins. + chilling

Yield 24 pieces

Test Kitchen Approved

Is it a cake or a custard? Chocoflan is both! This fun and easy layered Mexican dessert combines a classic flan custard and a layer of caramel with rich chocolate cake.

Ingredients

1/3 cup caramel sundae syrup
1 package (13-1/4 ounces) chocolate cake mix
1 cup water
1/2 cup canola oil
3 large eggs, room temperature
FLAN:
1 can (14 ounces) sweetened condensed milk
1 cup whole milk
4 large eggs, room temperature
1 teaspoon vanilla extract

Directions

Preheat oven to 350°. Grease a 10-in. fluted tube pan. Pour caramel sundae syrup in bottom of pan.
In a large bowl, beat cake mix, water, oil and eggs at medium speed for 2-3 minutes. Pour batter on top of caramel in prepared pan.
In a medium bowl, beat sweetened condensed milk, whole milk, eggs and vanilla until smooth. Slowly pour mixture evenly over chocolate cake batter. Place pan in a roasting pan; pour enough water into roasting pan to come halfway up the sides of tube pan. Grease one side of a piece of aluminum foil; cover pan loosely with foil, greased side down.
Bake until toothpick inserted into the center comes out clean, 1-1/2 hours. Cool completely on a wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto serving plate.

Nutrition Facts

1 piece: 210 calories, 9g fat (3g saturated fat), 63mg cholesterol, 182mg sodium, 28g carbohydrate (22g sugars, 0 fiber), 5g protein.