Signature Recipes

ChocoFlan

By John Conrad, Executive Chef, Ahnala Mesquite Room
Radisson Fort McDowell Resort and Casino, Scottsdale, AZ

 1 ½ cups cream cheese frosting
14  ounces can condensed milk
12  ounces evaporated milk
  1 tablespoon vanilla
  3  eggs (this part is for the flan and mix all ingredients
         in a blender)

  1 cup sugar -- for caramel
  4 ounces water

  4 cups cake mix -- yield 2 cakes
12 ounces water

Spray an 8-inch cake pan with a butter spray. Add caramel to coat the bottom of the cake pan. Add the cake batter half way up the pan. Then add the flan mixture. Bake in a ½ inch water bath at 350 degrees for one hour.

Per Serving (excluding unknown items): 536 Calories; 16g Fat (26.6% calories
from fat); 5g Protein; 95g Carbohydrate; trace Dietary Fiber; 10mg
Cholesterol; 490mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 3 Fat; 6 Other
Carbohydrates.