This chocoflan features a flan with strawberry JELL-O that delivers great flavour and beautiful colour! It's what we like to call a showstopper dessert.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft Pure Strawberry Jam, warmed
1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/3 cup oil
1/2 cup sour cream
7 eggs, divided
1 can (370 mL) evaporated milk
1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, softened
1/3 cup sugar
1 pkg. (85 g) Jell-O Strawberry Jelly Powder
1 cup thawed Cool Whip Whipped Topping
1 cup strawberries, cut in half
Add To Shopping List
How do I make it ?
Heat oven to 375ºF.
Pour jam into 12-cup fluted tube pan sprayed with cooking spray.
Beat cake mix, water, oil, sour cream and 3 eggs with mixer until blended. Pour over jam in pan.
Blend evaporated milk, cream cheese, sugar, remaining eggs and dry jelly powder in blender until smooth; spoon over batter in pan. Cover with foil sprayed with cooking spray, sprayed side down.
Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of filled tube pan.
Bake 1 hour 20 min. or until toothpick inserted near centre comes out clean. Transfer cake from water-filled pan to wire rack; cool completely. Refrigerate 2 hours.
Loosen cake from sides of pan with knife. Invert onto plate; gently remove pan. Serve cake topped with Cool Whip and strawberries.
Kraft Kitchen Tips!
To prevent overflow, check the cake pan to confirm it is the required 12-cup size. Just measure 12 cups water and pour into empty pan to verify the volume before using as directed.
For Easy Unmolding
Dip bottom of the pan half way into warm water for a few minutes to loosen cake; invert cake onto plate. Remove pan.
The cream cheese mixture will sink to the bottom of the pan as the cake bakes, forming the flan layer at top of unmolded cake. After unmolding the cake, spoon any jam remaining in bottom of pan over cake.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 5 g
Cholesterol 75 mg
Sodium 270 mg
Total carbohydrate 29 g
Dietary fibre 1 g
Sugars 20 g
Protein 5 g
24 servings, 1 piece (97 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.