chocoflan

Ingredients

• Servings: 24
• 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

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 45 mins


• heat oven to 375 degrees f.
• 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.
• 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.
• 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 plate. remove pan. serve dessert topped with cool whip.