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Makes: 8 servings adjust



  • 12 14 ounces Caramel Topping

Step 1

Heat oven to 350 degrees. Grease 12-cup fluted tub cake pan with butter. Pour 1/4 cup of the caramel topping in the bottom of the pan. Refrigerate remaining caramel topping for serving.


  • 1 box Triple Chocolate Fudge Cake Mix
  • 1 cup Water
  • 12 cup Vegetable Oil
  • 3 Eggs

Step 2

Beat cake mix, water, oil and eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.


  • 14 ounces Sweetened Condensed Milk, not evaporated milk
  • 1 cup Milk
  • 4 Eggs

Step 3

In blender, place flan ingredients. Cover, blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan).

Step 4

Cover cake pan with foil. Place in large roasting pan; add 1" of hot water to roasting pan. Bake 1 hour or until toothpick inserted in cake comes out clean.

Step 5

Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 1 hour.

Step 6

Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Cut chocoflan into slices, serve with remaining caramel topping. Store in fridge.
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