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Calories 517 cals
Total Fat 28 g
Cholesterol 154 mg
Dietary Fiber 1 g
Sodium 508 mg
Protein 11 g
Total Carbohydrate 58 g

Prep Time: 20 Minutes

Time to Table: 5 Hours 20 Minutes

Serves: 12


  • 1/2 cup Mexican caramel sauce
  • 12 ounce can evaporated milk
  • 8 ounce package cream cheese, softened and cubed
  • 7 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 15.25 ounce package dark chocolate cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 cup Daisy Sour Cream
  • 1 tablespoon powdered sugar


Heat the oven to 375°F. Spray a 12-cup fluted tube pan with cooking spray. Spoon small dollops of the caramel sauce in a ring in the bottom of the pan. Place the evaporated milk, cream cheese, 4 of the eggs, vanilla and granulated sugar in blender container. Cover and blend 10 seconds or until smooth. Set aside. Beat the cake mix, water, oil and remaining 3 eggs in a large bowl on low speed until moistened. Then beat on medium speed until smooth and creamy. Add 1/2 cup of the sour cream to the cake batter; beat until mixed. Spoon and spread the cake batter evenly over the caramel in the pan. Carefully ladle the custard/flan mixture over the cake batter. The pan will be almost full. (The layers will reverse when cooking.) Place the pan in a larger pan (a roasting pan works well). Add enough hot water to come partway up the outside of the fluted cake pan. Place in the oven. Spray a square of foil with cooking spray; place over the cake pan. Bake for 1 hour to 1 hour 15 minutes or until toothpick comes out clean. Cake may puff up while cooking but will settle back during cooling. Cool the cake in the pan on a wire rack for 2 hours. Refrigerate for at least 2 hours or until completely cooled. Loosen the cake from the sides of the pan. Invert the cake onto a cake plate. Mix the remaining 1/2 cup sour cream with the powdered sugar. Garnish the top of the cake with the sweetened sour cream.


Average Rating:
5 out of 0 5
Marthabf 06/03/2017

I am used to making chocoflan but had never thought of adding sour cream to it. It adds a little bit of tartness without being overbearing. A delicious compliment to the sweetness of the cake!

Lizguzzy 11/17/2016

I love this product. Its good with anything my family use this all the time even my mom uses mainly on chicken with tortilla wraped around it its soo good would recommend if to everyone.

Orialis 05/20/2016

I have to say, even though this is a very rich, satisfying dessert, it is so easy to make! I made it with a devil's food cake mix and change the sugar for condensed milk in the flan mix and baked for 1 1/2 hr came out perfect, Moist and delicious! I'm not a huge fan of flancake, but with the chocolate cake, this was an amazing dessert! The sour cream give a really good and rich flavor. I tried Daisy Squeeze Sour Cream for free for testing purposes. Thanks Daisy!

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