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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 24 |
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Awesome and genius are used to describe our deceptively easy caramel-chocolate showstopper. Watch our video and be ready for compliments. Bake on, you awesome genius. Ingredients:
1/2 cup cup mexican caramel sauce (cajeta) |
1 can (12 oz.) evaporated milk |
1 pkg. (8 oz.) philadelphia cream cheese, cubed, softened |
7 large eggs, divided |
1 teaspoon vanilla |
1 cup sugar |
1 pkg. (2-layer size) chocolate cake mix |
1 cup water |
1/3 cup oil |
1/2 cup cup breakstone's or knudsen sour cream |
1 cup thawed cool whip whipped topping |
Directions:
1. HEAT oven to 375ºF.
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.
5. KRAFT kitchens tipsSIZE-WISESweets can be part of a balanced diet but remember to keep tabs on portions.HOW TO UNMOLD CHOCOFLANPlace serving plate over cake pan. Invert dessert onto plate. Gently remove pan; spoon any remaining caramel left in pan.SUBSTITUTECaramel sugar is a great substitute for Mexican caramel sauce. Simply mix 1/2 cup sugar and 2 Tbsp. water in saucepan; cook on medium heat 7 min. or until sugar is deep golden brown. Pour into prepared pan; continue as directed.
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