ChocoFlan

Ingredients

• 0.5 cup mexican caramel sauce cajeta
• 0.5 cup knudsen cream sour
• 8 ounce philadelphia cream cheese cubed softened
• 7 large eggs divided
• 12 fluid ounce evaporated milk canned
• 18.3 ounce chocolate cake mix 
• 0.3 cup oil 
• 1 cup sugar 
• 1 teaspoon vanilla 
• 1 cup water 
• 1 cup cool whip whipped topping thawed

Equipment

• frying pan
• ladle
• oven
• wire rack
• blender
• toothpicks
• aluminum foil

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.
4. Add sour cream; mix well.
5. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down.
6. Place in larger pan.
7. Add enough water to larger pan to come halfway up side of tube pan.
8. 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.
9. Remove pan.
10. Serve dessert topped with COOL WHIP.