Kraft Double-Chocolate ChocoFlan

• servings: 16 servings
• total time: 4 hours 45 minutes

Ingredients

1 can (354 mL) evaporated milk

2 oz (1/3 of 170-g pkg.) Baker's Bittersweet Chocolate, melted, cooled slightly

1 pkg (250 g) Philadelphia Brick Cream Cheese, cubed, softened

1 cup granulated sugar

7 eggs, divided

1 pkg (2-layer size) chocolate cake mix

1 cup water

1/3 cup oil

1/2 cup sour cream

1 cup raspberries

2 tbsp icing sugar

Directions

Heat oven to 375ºF.

Blend evaporated milk, melted chocolate, cream cheese, granulated sugar and 4 eggs in blender until smooth.

Beat cake mix, water, oil, sour cream and remaining eggs in large bowl with mixer until blended.

Pour into greased and floured 3-L fluted tube pan. Gently ladle cream cheese mixture over cake batter.

Spray foil with cooking spray; place, sprayed side down, over tube pan. Place tube pan in larger pan. Add enough water to larger pan to come halfway up side of tube pan.

Bake 1-1/2 hours or until toothpick inserted near centre comes out clean. Remove tube pan from water bath. Cool dessert completely in tube pan.

Refrigerate 2 hours. Run knife around edges of pan to loosen dessert; invert onto plate. Gently remove pan.

Serve dessert topped with raspberries and sprinkled with icing sugar.

Notes

Add more than 375g of the homemade cake mix. Try the normal amount she uses in the recipe which is 630g.

Nutrition

• Calories: 340