Instant Pot Chocolate Flan Cake Recipe Chocoflan

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CHOCOLATE FLAN CAKE



Chocolate Flan Cake image

This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 2h20m

Yield 18

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
½ cup SMUCKER'S® Caramel Flavored Topping
1 (18.25 ounce) box Pillsbury® Moist Supreme® Devils Food Premium Cake Mix
1 cup water
½ cup Crisco® Pure Vegetable Oil
3 large eggs
4 ounces cream cheese, softened
4 large eggs, at room temperature
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (12 ounce) can PET® Evaporated Milk
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
  • Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
  • Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
  • Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
  • Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 35.1 g, Cholesterol 93.3 mg, Fat 15.6 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 323.8 mg, Sugar 23.5 g

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