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Strawberry Chocoflan
Strawberry Chocoflan

Strawberry Chocoflan

4 Hr(s) 45 Min(s)
25 Min(s) Prep
4 Hr(s) 20 Min(s) Cook
Triple down on the strawberry flavor in this chocoflan by using jam and gelatin in addition to sliced fresh berries.
What You Need
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24 servings
Original recipe yields 24 servings
1/2 cup strawberry jam, warmed
1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/3 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
7 eggs, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1/3 cup sugar
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 cup thawed COOL WHIP Whipped Topping
1 cup strawberries, cut in half
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Let's Make It
1
Heat oven to 375ºF.
2
Pour jam into 12-cup fluted tube pan sprayed with cooking spray.
3
Beat cake mix, water, oil, sour cream and 3 eggs with mixer until blended. Pour over jam in pan.
4
Blend evaporated milk, cream cheese, sugar, remaining eggs and dry gelatin mix in blender until smooth; spoon over batter in pan. Cover with foil sprayed with cooking spray, sprayed side down.
5
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.
6
Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Transfer cake from water-filled pan to wire rack; cool completely. Refrigerate 2 hours.
7
Loosen cake from sides of pan with knife. Invert onto plate; gently remove pan. Serve cake topped with COOL WHIP and strawberries.
Kitchen Tips
Tip 1
Substitute
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.
Tip 2
Size Wise
Balance out your food choices throughout the day so you can enjoy a serving of this flavorful flan.
Tip 3
Note
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.
Tip 4
Important Note
To prevent overflow, check the cake pan to confirm it is the required 12-cup size. Just measure 3 qt. (12 cups) water and pour into empty pan to verify the volume before using as directed.
Tip 5
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.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 240mg
10%
Total Carbohydrates 27g
10%
Dietary Fibers 1g
4%
Sugars 19g
38%
Protein 5g
10%
Vitamin A
6%
Vitamin C
6%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* 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.
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