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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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'Awesome' and 'genius' are used to describe our deceptively easy caramel-chocolate showstopper. Ingredients:
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 |
Directions:
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.
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