Rompope & Dulce de Leche Choco-Flan

• 1 pkg. (2-layer size) chocolate cake mix
• 1 cup water
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/3 cup oil
• 7 eggs, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 1-1/2 cups rompope
• 1 cup sugar
• 1/2 tsp. ground cinnamon
• 1/2 cup dulce de leche (sweetened milk caramel)
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 375 degrees F.
2. Beat cake mix, water, sour cream, oil and 3 eggs with mixer until blended.
3. Blend remaining eggs, cream cheese, rompope, sugar and cinnamon in blender until smooth.
4. Spoon dulce de leche into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; cover with cake batter.
5. Gently drop spoonfuls of cream cheese mixture over batter.
6. Cover with foil sprayed with cooking spray (sprayed side down).
7. Place tube pan in shallow pan.
8. Add enough water to shallow pan to come halfway up side of tube pan.
9. Bake 1-1/2 hours or until toothpick inserted near center of dessert comes out clean.
10. Transfer fluted pan to wire rack; cool dessert completely.
11. (Do not remove from pan.)
12. Refrigerate 2 hours.
13. Loosen dessert from sides of pan with knife.
14. Invert dessert onto plate; gently remove pan.
15. Serve dessert topped with COOL WHIP.

chocolate cake mix, water, s, oil, eggs, philadelphia cream cheese, rompope, sugar, ground cinnamon, dulce de leche

Taken from www.kraftrecipes.com/recipes/rompope-dulce-de-leche-choco-flan-162766.aspx (may not work)