Chocoflan

Cake or Flan, at long last you don’t have to choose. I present to you, ChocoFlan! I always enjoyed this hybrid dessert as a kid, and just rediscovered it this weekend. I needed something quick and easy, but I wanted to do something a little different too. Luckily, I stumbled upon this recipe again, grabbed a box of cake mix, a few ingredients, and voilà! This is my husband’s new favorite, happily for me, it’s actually quite easy to make.

INGREDIENTS

Cake

1/4 cup caramel topping ( I used Trader Joe’s Fleur de Sel Caramel Sauce)

1 chocolate cake mix ( Betty Crocker’s chocolate fudge cake mix is my favorite)

1 cup water

1/2 cup vegetable oil

3 eggs

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, water, oil and 3 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.