Vanilla Flan-Cake

• 1/2 cup cajeta (goat milk caramel)
• 1 can (12 oz.) evaporated milk
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
• 4 eggs, divided
• 1 cup sugar, divided
• 1 cup flour
• 1/2 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 5 Tbsp. butter, softened
• 1 Tbsp. vanilla
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat oven to 375 degrees F.
2. Pour cajeta into 9-inch round cake pan sprayed with cooking spray.
3. Blend milk, cream cheese, 3 eggs and 1/2 cup sugar in blender until smooth.
4. Mix flour, baking powder and baking soda until blended.
5. Beat butter and remaining sugar in large bowl with mixer until light and fluffy.
6. Add remaining egg and vanilla; mix well.
7. Beat in flour mixture alternately with sour cream.
8. Pour over cajeta in pan.
9. Carefully spoon cream cheese mixture over batter in pan; cover with foil sprayed with cooking spray, sprayed side down.
10. Place filled cake pan in larger shallow pan.
11. Add enough water to larger pan to come halfway up side of cake pan.
12. Bake 1 hour 15 min.
13. or until toothpick inserted in center of dessert comes out clean.
14. Remove dessert from water bath; cool completely on wire rack.
15. Refrigerate 2 hours.
16. Unmold just before serving.

cajeta, milk, philadelphia cream cheese, eggs, sugar, flour, baking powder, baking soda, butter, vanilla, s

Taken from www.kraftrecipes.com/recipes/vanilla-flan-cake-126717.aspx (may not work)