Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, chocoflan. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Get Chocoflan Recipe from Food Network. For the cake: Beyond looking and tasting spectacular, this Chocoflan cake does something truly marvelous during the baking process; the custardy flan and the cake batter trade places. It's a mind-blowing effect that occurs during baking when the chocolate cake batter takes shape and rises to the top of the pan, before the custard has set.

Chocoflan is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Chocoflan is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have chocoflan using 6 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chocoflan:

1. Prepare Cake Chocolate Cake For : Betty Crocker Super Moist
2. Make ready 12 ounces Milk Evaporated     cans
3. Prepare 14 ounces Condensed Milk Sweetened cans
4. Get 4 ounces Cream Cheese
5. Prepare 3 Eggs
6. Make ready 3 TSPs Vanilla Extract

SUBSTITUTE Caramel sugar is a great substitute for Mexican caramel sauce. This dessert is known in Mexico as the "Impossible Flan" because the layering of a cake with a flan in one dessert looks impossible to achieve. We've simplified the preparation by using a cake mix for the cake layer. The cake batter and the flan mixture will be layered in the pan, but will magically switch.

Instructions to make Chocoflan:

1. Put an oven rack in the middle of the oven and preheat to 350 degrees F.
2. 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.)
3. 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.
4. For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
5. 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.
6. 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.
7. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle 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!
8. Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.
9. Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.
10. Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.

Beat cake mix, water, oil and remaining eggs with mixer until blended. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter. This chocoflan is also known as "Pastel Imposible", due to the way the layers separate and settle in opposite directions during the baking process. The result: a beautiful, layered decadent dessert that will leave your party guests intrigued and asking for seconds. Marcela Valladolid makes Chocoflan, one of Mexico's most famous desserts, as seen on Food Network's Mexican Made Easy.

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