Happy 2015 everyone!

I started the year in Studio 5, showing how to make Chocoflan!



Chocoflan is amazing  because it's semi-homemade and really quick to put together-although you can also step it up and use your favorite chocolate cake recipe instead of the boxed version.

Flan is a baked custard served with caramel sauce that is very popular in the Hispanic countries.

I tell a little bit about my love for chocoflan in the Studio 5 segment.   Check it out!

Cake:

1 Jar (12.25 oz) caramel topping

1 Box of Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix (or your favorite chocolate cake mix)

1 cup water

1/2 cup vegetable oil

3 eggs

Flan:

1 can (14 oz) sweetened condensed milk (not evaporated)

1 cup milk

4 eggs

4 ounces of cream cheese 

Directions:

1. Preheat oven to 350°F. Grease 12-cup bundt cake pan with butter or cooking spray. Pour 1/4 cup of the caramel or Dulce de Leche topping in bottom of pan. 

2.  Beat cake mix, water, oil and 3 eggs with electric mixer on medium speed about 2 minutes and pour batter over caramel topping in pan.

3. In blender, place flan ingredients and 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. Cover cake pan with foil. Place in large roasting pan; add 1-2 inches of hot water to roasting pan.

5.  Bake for 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 1 hour.

6.  Place serving plate upside down on cake pan; turn plate and pan over. Remove pan.  Serve with remaining topping or whipped cream.