"Awesome" and "genius" are used to describe our deceptively easy caramel-chocolate showstopper. Watch our video and be ready for compliments. Bake on, you awesome genius.
1/2 cup 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 teaspoon vanilla
1 cup sugar
1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/3 cup oil
1/2 cup cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping
How to Make It
HEAT oven to 375ºF.
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.
KRAFT kitchens tips SIZE-WISE Sweets can be part of a balanced diet but remember to keep tabs on portions. HOW TO UNMOLD CHOCOFLAN Place serving plate over cake pan. Invert dessert onto plate. Gently remove pan; spoon any remaining caramel left in pan. SUBSTITUTE Caramel sugar is a great substitute for Mexican caramel sauce. Simply mix 1/2 cup sugar and 2 Tbsp. water in saucepan; cook on medium heat 7 min. or until sugar is deep golden brown. Pour into prepared pan; continue as directed.
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