Miam Recipes

Authentic Chocoflan cake recipe


For cake:

– 1 box chocolate fudge cake mix (follow box directions plus 1 egg)

For flan:

– Cajeta (Mexican caramel sauce)

– 4oz cream cheese at room temperature

– 4 eggs

– 1 can sweetened condensed milk

– 1 can Evaporated milk

– 1tbsp vanilla


– Your custard should be thick and creamy in texture. So it is important to use a water bath to keep your custard / flan from cracking and becoming rubbery this ensures it cooks evenly.

– Preheat oven on 350.

– Mix cake batter according to box add 1 more egg mix well.

– Spray a bundt pan with baking spray or grease with butter.

– Drizzle Cajeta on bottom of bundt.

– Add batter. Put cream cheese, eggs, milks and vanilla in blender and blend well.

– Pour mixture into bundt over batter. Set bundt in a water bath.

– I used a rectangular Pyrex set pan in and filled almost half way with water.

– Cover with foil (spray foil to prevent cake from sticking) since the cake will switch places with the flan once baked.

– Bake for 1.5 hours or until firm or until toothpick inserted comes out clean.

– Let cool in pan for 1 hour at room temperature.

– Flip onto platter and drizzle with more Cajeta.

– Chill 1 hour or over night… pecans can be sprinkled on top as garnish and berries Optional)

Enjoy !!

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