ChocoFlan

• 1/2 cup cajeta (goat milk caramel)
• 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

1. Heat oven to 375 degrees F.
2. Pour cajeta into 12-cup fluted tube pan sprayed with cooking spray.
3. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
4. Beat cake mix, water, oil and remaining eggs with mixer until blended.
5. Add sour cream; mix well.
6. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter.
7. Cover pan with Reynolds Wrap Aluminum Foil sprayed with cooking spray, sprayed-side down.
8. Place in larger pan.
9. Add enough water to larger pan to come halfway up side of tube pan.
10. Bake 1-1/2 hours or until toothpick inserted near center comes out clean.
11. Cool completely in pan on wire rack.
12. Refrigerate 2 hours.
13. Loosen dessert from side of pan; invert onto plate.
14. Remove pan.
15. Serve dessert topped with COOL WHIP.

cajeta, milk, philadelphia cream cheese, eggs, vanilla, sugar, chocolate cake mix, water, oil, s

Taken from www.kraftrecipes.com/recipes/chocoflan-112915.aspx (may not work)