Delicioso Chocoflan

March 27, 2013 by Kenmore

A yummy Mexican version of chocolate cake with a little something SPECIAL on top!


preparation time
30 mins

cook time




1 Chocolate or Devil's Food Cake Mix

1 cup Caramel Sauce or Mexican "Cajeta"

0.5 cup vegetable oil

1 can of evaporated milk

6 eggs

1.33 cup water

1 teaspoons Mexican Vanilla

1 teaspoons cinnamon


Step 1

Preheat oven to 350F. Spread the cajeta in the bottom of a 10-inch cake pan. (The cake pan needs to be at least 3-inches deep.)

Step 2

Prepare the cake mix according to package directions with 3 of the eggs, the oil, and water.

Step 3

Pour the batter into the cake pan.

Step 4

Puree the remaining 3 eggs, the evaporated milk, sweetened condensed milk and vanilla in a blender until smooth.

Step 5

Gently ladle the milk mixture over the cake batter.

Step 6

Place cake pan inside of a larger baking pan. Fill the larger pan halfway up with hot water. (In Spanish this is called a Bao Maria, in English it's known as a Water Bath and in the cooking world it is known as a Bain Marie.)

Step 7

Bake for 1 hour and 20 minutes, or until a toothpick inserted in center of cake comes out clean. Remove cake pan from oven; let cool to room temperature on a wire rack. Invert a plate on top of the cake pan. Flip the plate and cake pan over. Carefully remove the cake pan.

Step 8

Dig in, and don't be surprised if it disappears within an hour! Refrigerate any leftovers if any!


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