Name: ChocoFlan (From Kraft)
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 24 serving(s)
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

Recipe by Honey Sweet

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This recipe is from kraftrecipes.com.

Ready In:: 2hrs
Serves:
Units:

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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

HEAT oven to 375ºF.
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 onto plate. Remove pan. Serve dessert topped with COOL WHIP.

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