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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 24 |
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This recipe is from . Ingredients:
1/2 cup caramel sauce (or cajeta) |
1 (12 ounce) can evaporated milk |
1 (8 ounce) package philadelphia cream cheese, cubed, softened |
7 large eggs, divided |
1 teaspoon vanilla |
1 cup sugar |
chocolate cake mix, 2-layer size |
1 cup water |
1/3 cup oil |
1/2 cup sour cream |
1 cup cool whip topping, thawed |
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.
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