Chocoflan

• 1/2 cup Mexican caramel sauce (cajeta)
• 1 (12 fluid ounce) can evaporated milk
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
• 7 large eggs, divided
• 1 teaspoon vanilla
• 1 cup sugar
• 1 (18.25 ounce) package 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 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.
3. 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.
4. 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.

caramel sauce, milk, philadelphia cream cheese, eggs, vanilla, sugar, chocolate cake, water, oil, s, topping

Taken from www.allrecipes.com/recipe/230932/chocoflan/ (may not work)