"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chocoflan Recipe

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This recipe for Chocoflan, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nikki Solis Wiese

Category:
Category:

Ingredients:  
Ingredients:  
Cake:

1 jar (12.25 oz) caramel topping
1 box Betty Crocker SuperMoist triple chocolate fudge cake mix
1 c. water
c. vegetable oil
3 eggs

Flan:

1 can (14 oz) sweetened condensed milk (not evaporated)
1 c. milk
4 eggs

Directions:
Directions:
1. Heat oven to 350F. Grease 12-cup fluted tube cake pan with butter. Pour cup of the caramel topping in bottom of pan. Refrigerate remaining caramel topping for serving.

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

3. In blender, place flan ingredients. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)

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

5. Bake about 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Remove cake pan from water bath to cooling rack. Cool completely, about 1 hour.

6. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Cut chocoflan into slices; serve with reserved caramel topping. Store in refrigerator.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min. prep; 1 hr 10 min cook

 

 

 

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