- 1/2 cup Mexican caramel sauce (cajeta)
- 1 (12 fluid ounce) can evaporated milk
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
- 7 large eggs, divided
- 1 teaspoon vanilla
- 1 cup sugar
- 1 (18.25 ounce) package 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
- Heat oven to 375 degrees F.
- 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.
04/19/2018
recipepes.com
ChocoFlan, recipe
PT15M
PT1H
5
455 calories
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