Another great idea for Thanksgiving dessert, is my new take on one of my (and our readers’) favorite recipes, Chocoflan. It’s unexpected, incredibly easy, and absolutely delicious! May you enjoy a bountiful Thanksgiving Day!
Ingredients:
For cake:
- 1/4 cup caramel topping
- 1 Spice cake mix box (if you find pumpkin cake mix, that’s even better, but it’s pretty hard to find at my local supermarket)
- 1 Cup Water
- ⅓ Cup Vegetable Oil
- 2 Large Eggs
- 1 can Pumpkin puree
For flan:
- 1 can sweetened condensed milk
- 1 cup milk
- 4 eggs
Directions:
-
- Heat oven to 350°F. Grease fluted tube cake/ bundt pan with butter. Pour 1/4 cup of the caramel topping in bottom of pan.
- In large bowl, beat cake mix, pumpkin,water, oil and eggs with electric mixer or stand mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
- 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.)
- Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan. (The roasting pan will serve as a water bath during baking.)
- Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 2 hour (For better results I left in the fridge overnight).
- Place serving plate upside down on cake pan; turn plate and pan over. Remove pan.
* Store in refrigerator.
is it possible to make this dessert in regular cake pans?
yes it is possible, I have made this cake in a regular pan , but follow the directions the same way as above, the bunt and flute pans just make it looks nicer!
I couldn’t find spice cake but I used yellow cake mix and added 2 tsp pumpkin pie spice. Yumm
good idea thanks going to do the same ,don’t want to go to any stores right now.
When you cover the bundt do you cover the hole too, or leave that exposed?
For the original Choco Flan, no recipe tell you to cover the mold. I’ve done it way too many times uncovered. Bake for 35 minutes uncovered and check if the toothpick comes out clean
I made it the same but the Bread came out too mushy
Same! Cake came out too mushy. So sad
This was yummy. Rich and delicious. I took into consideration the comments above and left in the oven a bit longer, even after knife came clean. It was like pumpkin pie/cake/caramely creamy flan. It was good with whipped cream on top too. I cooled in the pan and when I went to flip it out the cake came out but not the flan haha, so I loosened the flan and it plopped out just fine. I like the spice cake use. I was going to add more spices but resisted and said make it just as the recipe says and change it up the next time. Don’t think it needs any adjustments.
Can I use evaporated milk instead of regular milk ? That’s what I use. When I see different ingredients I want to try it but I’m nervous it won’t taste the same.
Didn’t come out. Left it baking an hour and a half and the cake was still uncooked.