Chocoflan

Instructions

HEAT oven to 375F.

POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.

BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan 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 tube pan.

BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 24

Ingredients

1/2 cup Mexican caramel sauce (cajeta)
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
7 large eggs, divided
1 tsp. vanilla
1 cup sugar
1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/3 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping