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Find out how to make Chocoflan, which combines the creaminess of flan with the richness of chocolate cake for an all-in-one dessert that you will love. Add the sugar a non-stick pan over medium heat. The caramel will start to form within about 5 minutes, but it is important to stir constantly to prevent lumps.
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan. In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan. In blender, place Flan ingredients.
To ensure that the cake and flan are baked and set, be sure to follow the baking, cooling and refrigeration times set in this recipe for success. Serve the Chocoflan with additional caramel topping, if desired.
You start by making the caramel sauce, which is a very important step in the process. You do this by adding a cup of sugar to a pan and cooking over medium heat until it melts completely. It should have a light to golden brown color. This goes in the bottom the bundt pan that you are using for the chocoflan.
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