Strawberry Chocoflan

• 1/2 cup strawberry jam, warmed
• 1 pkg. (2-layer size) chocolate cake mix
• 1 cup water
• 1/3 cup oil
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 7 eggs, divided
• 1 can (12 oz.) evaporated milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 1/3 cup sugar
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 1 cup thawed COOL WHIP Whipped Topping
• 1 cup strawberries, cut in half Safeway 1 lb For $3.99 thru 02/09

1. Heat oven to 375 degrees F.
2. Pour jam into 12-cup fluted tube pan sprayed with cooking spray.
3. Beat cake mix, water, oil, sour cream and 3 eggs with mixer until blended.
4. Pour over jam in pan.
5. Blend evaporated milk, cream cheese, sugar, remaining eggs and dry gelatin mix in blender until smooth; spoon over batter in pan.
6. Cover with foil sprayed with cooking spray, sprayed side down.
7. Place tube pan in large shallow pan.
8. Add enough water to larger pan to come at least 2 inches up side of filled tube pan.
9. Bake 1 hour 20 min.
10. or until toothpick inserted near center comes out clean.
11. Transfer cake from water-filled pan to wire rack; cool completely.
12. Refrigerate 2 hours.
13. Loosen cake from sides of pan with knife.
14. Invert onto plate; gently remove pan.
15. Serve cake topped with COOL WHIP and strawberries.

strawberry jam, chocolate cake mix, water, oil, s, eggs, milk, philadelphia cream cheese, sugar, gelatin, strawberries

Taken from www.kraftrecipes.com/recipes/strawberry-chocoflan-168233.aspx (may not work)