'Awesome' and 'genius' are used to describe our deceptively easy caramel-chocolate showstopper.
Preparation Time
15 mins
Total Time
15 mins
Calories
258 Calories
Recipe Instructions
Step 1
Heat oven to 375 degrees F.
Step 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.
Step 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.
Step 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.
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 cup water
1 (12 fluid ounce) can evaporated milk
1 cup sugar
1 teaspoon vanilla
1 cup thawed COOL WHIP Whipped Topping
⅓ cup oil
½ cup Mexican caramel sauce (cajeta)
1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
