Coffee "Chocoflan" Recipe

Name: Coffee "Chocoflan"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar, divided; 1-1/4 cups plus 1/2 tsp. water, divided; Peel of 1 orange, cut into strips; 1 can (12 oz.) evaporated milk; 7 eggs, divided; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened; 3 Tbsp. MAXWELL HOUSE Instant Coffee, divided; 1/4 tsp. ground Mexican cinnamon (canela); 1 pkg. (2-layer size) chocolate cake mix; 1/3 cup oil; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1 cup thawed COOL WHIP Whipped Topping

Servings: persons

2 cups sugar, divided
1-1/4 cups plus 1/2 tsp. water, divided
Peel of 1 orange, cut into strips
1 can (12 oz.) evaporated milk
7 eggs, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
3 Tbsp. MAXWELL HOUSE Instant Coffee, divided
1/4 tsp. ground Mexican cinnamon (canela)
1 pkg. (2-layer size) chocolate cake mix
1/3 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping

1
Heat oven to 375 degrees F.
2
Combine 1 cup sugar, 1/4 cup water and orange peel in small heavy saucepan; cook (without stirring) on medium-high heat 10 min.
3
or until sugar is melted and deep golden brown in color, using slotted spoon to transfer orange peel to sheet of foil after 8 min.
4
Immediately pour caramel into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom of pan with syrup.
5
Blend evaporated milk, 4 eggs, cream cheese, 1 Tbsp.
6
coffee, cinnamon and remaining sugar in blender until smooth.
7
Beat cake mix, oil, 1 cup of the remaining water, remaining eggs and 5 tsp.
8
of the remaining coffee with mixer until blended.
9
Add sour cream; mix well.
10
Pour over caramel in pan; gently ladle cream cheese mixture over cake batter.
11
Cover with foil sprayed with cooking spray, sprayed side down.
12
Place in larger pan.
13
Add enough water to larger pan to come halfway up side of cake pan.
14
Bake 1-1/2 hours or until toothpick inserted near center of dessert comes out clean.
15
Cool completely.
16
(Do not remove dessert from pan.)
17
Refrigerate 4 hours.
18
Loosen dessert from sides of pan; invert onto plate.
19
Remove pan.
20
Add remaining water to remaining coffee in medium bowl; stir until dissolved.
21
Gently stir into COOL WHIP.
22
Serve dessert topped with COOL WHIP mixture and orange peel.

1378

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups sugar, divided, 1-1/4 cups plus 1/2 tsp. water, divided, Peel of 1 orange, cut into strips, 1 can (12 oz.) evaporated milk, and more.

Yes, Coffee "Chocoflan" falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coffee "Chocoflan"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions