Chocoflan From Kraft Recipes

Steps:

• Calienta el horno a 375°F.
• Vierte la cajeta dentro de un molde acanalado con tubo central de 12 tazas de capacidad rociado con aceite en aerosol. Mezcla la leche, el queso crema, 4 huevos, el azúcar y la vainilla hasta obtener una mezcla homogénea. Pon a un lado.
• Bate bien la mezcla de pastel, el agua, el aceite y el resto de los huevos con la batidora. Incorpora la crema agria; mézclalo bien. Vierte esto sobre la cajeta del molde; vierte la mezcla de queso crema con cuidado sobre el batido del pastel. Cubre el molde con papel aluminio rociado con aceite en aerosol con el lado rociado hacia abajo. Coloca el molde dentro de otro molde más grande. Agrégale suficiente agua al molde grande para cubrir la mitad del molde acanalado.
• Hornea el batido 1 hora y 30 min. o hasta que al insertar un palillo de dientes cerca del centro, éste salga limpio. Deja enfriar completamente (sin sacar el postre del molde). Refrigera el postre durante 2 horas. Suelta el postre por los lados del molde e inviértelo sobre un plato. Quita el molde. Sirve el postre con un copo de COOL WHIP.

Steps:

• Heat oven to 375ºF.
• Pour cajeta into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
• Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter. Cover pan with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
• Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

Steps:

• Heat oven to 375ºF.
• Blend evaporated milk, melted chocolate, cream cheese, granulated sugar and 4 eggs in blender until smooth.
• Beat cake mix, water, oil, sour cream and remaining eggs in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan. Gently ladle cream cheese mixture over cake batter.
• Spray foil with cooking spray; place, sprayed side down, over tube pan. Place tube pan in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
• Bake 1-1/2 hrs. or until toothpick inserted near center comes out clean. Remove tube pan from water bath. Cool dessert completely in tube pan.
• Refrigerate 2 hrs. Run knife around edges of pan to loosen dessert; invert onto plate. Gently remove pan.
• Serve dessert topped with raspberries and sprinkled with powdered sugar.

Steps:

• HEAT oven to 375ºF.
• POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
• BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
• BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

Steps:

• Put an oven rack in the middle of the oven and preheat to 350 degrees F.
• Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
• For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
• For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
• Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
• Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
• Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Spray a 10- to 12-cup nonstick Bundt pan with nonstick cooking spray. Pour in the 1/4 cup caramel sauce to evenly coat the bottom of the pan. Set aside.
• For the chocolate cake: Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl until well combined; set aside.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed then add the eggs, one at a time, mixing after each addition until fully incorporated. Scrape the bowl with a rubber spatula, as necessary.
• Add one-third of the dry ingredients and mix on low speed until combined. Add 3/4 cup of the buttermilk and mix until combined. Repeat with another one-third of the dry ingredients and the remaining 3/4 cup buttermilk, ending with the remaining dry ingredients. Scrape the bowl with a rubber spatula, as necessary. Set aside.
• For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend until combined, about 1 minute.
• Spoon the cake batter into the prepared Bundt pan and spread it evenly. Slowly pour the flan mixture over the cake batter. Cover the pan with foil and transfer it to a roasting pan. Pour in enough boiling water to come about 2 inches up the side of the Bundt pan and carefully transfer to the oven.
• Bake until the surface of the cake is springy and a cake tester comes out clean, about 1 hour 30 minutes. Remove the Bundt pan from the oven and let the chocoflan cool in the Bundt pan at room temperature for 2 hours. Invert onto a serving platter and serve warm with berries in the middle and drizzled with more caramel sauce or refrigerate for 24 hours.

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.

Steps:

• Heat oven to 375ºF.
• Combine 1 cup sugar, 1/4 cup water and orange peel in small heavy saucepan; cook (without stirring) on medium-high heat 10 min. or until sugar is melted and deep golden brown in color, using slotted spoon to transfer orange peel to sheet of foil after 8 min. Immediately pour caramel into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom of pan with syrup.
• Blend evaporated milk, 4 eggs, cream cheese, 1 Tbsp. coffee, cinnamon and remaining sugar in blender until smooth.
• Beat cake mix, oil, 1 cup of the remaining water, remaining eggs and 5 tsp. of the remaining coffee with mixer until blended. Add sour cream; mix well. Pour over caramel in pan; gently ladle cream cheese mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed side down. Place in larger pan. Add enough water to larger pan to come halfway up side of cake pan.
• Bake 1-1/2 hours or until toothpick inserted near center of dessert comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 4 hours. Loosen dessert from sides of pan; invert onto plate. Remove pan. Add remaining water to remaining coffee in medium bowl; stir until dissolved. Gently stir into COOL WHIP. Serve dessert topped with COOL WHIP mixture and orange peel.

Steps:

• Calienta el horno a 375°F.
• Vierta la mermelada en un molde con tubo central con capacidad para 12 tazas que hayas rociado con aceite en aerosol.
• Bate bien la harina para pastel, al agua, el aceite, la crema agria y 3 huevos utilizando la batidora. Vierte este batido sobre la mermelada del molde.
• Licúa la leche evaporada, el queso crema, el azúcar, los huevos restantes y el polvo seco de la gelatina hasta obtener una consistencia homogénea; pon esta preparación sobre el batido del molde. Rocía un pedazo de papel de aluminio con aceite en aerosol y cubre el postre con él con el aceite hacia abajo.
• Coloca el molde con tubo central dentro de un molde poco profundo grande. Agrega suficiente agua al molde más grande para que cubra por lo menos hasta 2 pulgs. de los lados del molde con tubo central del postre.
• Hornea el postre 1 hora 20 min. o hasta que al insertar un palillo de dientes cerca del centro, éste salga limpio. Saca el molde del pastel del molde con agua y ponlo en una rejilla metálica; deja que se termine de enfriar. Refrigéralo 2 horas.
• Afloja el pastel de los lados del molde utilizando un cuchillo. Vuélcalo sobre un plato; desmóldalo con cuidado. Sírvelo con cobertura COOL WHIP y con fresas por encima.

Steps:

• 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. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
• Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
• Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
• Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.

Steps:

• Preheat the oven to 350°F (180°C).
• Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
• Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
• Pour the cake batter into the pan over the caramel sauce.
• Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20-30 seconds, or until smooth.
• Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
• Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
• Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
• When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
• Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
• RECIPE BY: Marisel Salazar

Steps:

• Heat oven to 350 degrees.
• Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
• Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
• In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
• Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
• Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
• Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
• Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.