This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
Preparation Time
20 mins
Cooking Time
2 hr
Total Time
2 hr 20 mins
Calories
365 Calories
Recipe Instructions
Step 1
Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
Step 2
Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
Step 3
Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
Step 4
Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
Step 5
Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Ingredients
1 teaspoon vanilla extract
1 cup water
3 large eggs
4 ounces cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
