Name: Coffee 'Chocoflan'
Prep time: 20 min
Total time: 6 h 50 min
Yield: 24 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

Make It

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

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Special Equipment Needed

TBA

Size Wise

Savor the irresistible blend of chocolate and coffee flavors in this creamy special-occasion dessert.

How to Remove the Orange Peel

Use vegetable peeler to remove peel from orange. Start from the stem end and move downward to obtain about 6 (2-inch-long) pieces; carefully remove any white membrane.

Substitute

Prepare using a 12-cup star-shaped ovenproof mold or 10-inch tube pan.

Note

After mixing the sugar, water and orange peel in saucepan, brush down any sugar from side of pan. After caramel is cooked, remove orange peel and carefully swirl caramel in pan before pouring into prepared cake pan as directed.

Note

For added convenience, this delicious dessert can be refrigerated up to 24 hours before using as directed.

Servings

24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories	270

Total fat	11g
Saturated fat	5g
Cholesterol	70mg
Sodium	240mg
Carbohydrate	37g
Dietary fiber	0.5496g
Sugars	29g
Protein	5g
% Daily Value
Vitamin A	10 %DV
Vitamin C	0 %DV
Calcium	8 %DV
Iron	6 %DV

* 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.