Chocolate Flan Cake

Chocolate Flan Cake
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Calories 475 cals
Total Fat 25 g
Cholesterol 114 mg
Dietary Fiber 2 g
Sodium 541 mg
Protein 10 g
Total Carbohydrate 53 g

Prep Time: 30 Minutes

Time to Table: 4 Hours

Serves: 12


  • 1/4 cup caramel ice cream topping
  • 2/3 cup sweetened condensed milk
  • 2/3 cup cream cheese, softened
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 5 large eggs, divided
  • 15.25 ounce box chocolate cake mix
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup Daisy Sour Cream


Preheat the oven to 375 degrees. Pour the caramel sauce into the bottom of a Bundt pan and set aside. Place the sweetened condensed milk, cream cheese, milk, vanilla, and 2 eggs into a blender and blend until smooth. Set aside. In a large bowl add the chocolate cake mix, 3 eggs, oil, water, sour cream and mix. Pour the chocolate batter over the caramel sauce in the pan. Top the chocolate batter with the flan liquid. Cover the Bundt pan with foil. Place the Bundt pan into a larger roasting pan and fill the larger pan with enough water to come half-way up the Bundt pan. Bake for 1 hour to 1 hour 15 minutes or until a toothpick into the cake section comes out clean. Once cooled (about 2 hours), invert the cake onto a platter. Garnish as desired and serve.


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