Strawberry Chocoflan

• 1/2 cup Kraft Pure Strawberry Jam, warmed
• 1 pkg. (2-layer size) chocolate cake mix
• 1 cup water
• 1/3 cup oil
• 1/2 cup sour cream
• 7 eggs, divided
• 1 can (370 mL) evaporated milk
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, softened
• 1/3 cup sugar
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
• 1 cup thawed Cool Whip Whipped Topping
• 1 cup strawberries, cut in half

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 jelly powder 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 centre 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, chocolate cake mix, water, oil, sour cream, eggs, milk, cream cheese, sugar, topping, strawberries

Taken from www.kraftrecipes.com/recipes/strawberry-chocoflan-177955.aspx (may not work)