'CHOCO-FLAN' DULCE DE LECHE CAKE

'Choco-Flan' Dulce de Leche Cake image

Ready our 'Choco-Flan' Dulce de Leche Cake for the fridge in 15 minutes. Rompope adds a welcome twist to this flan and dulce de leche cake creation!

Provided by My Food and Family

Categories Dairy

Time 4h45m

Yield 24 servings

Number Of Ingredients 11

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Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup oil
7 eggs, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1-1/2 cups rompope
1 cup sugar
1/2 tsp. ground cinnamon
1/2 cup dulce de leche (sweetened milk caramel)
1 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 375ºF.
Beat cake mix, water, sour cream, oil and 3 eggs with mixer until blended. Blend remaining eggs, cream cheese, rompope, sugar and cinnamon in blender until smooth.
Spoon dulce de leche into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; cover with cake batter. Gently drop spoonfuls of cream cheese mixture over batter. Cover with foil sprayed with cooking spray (sprayed side down).
Place tube pan in shallow pan. Add enough water to shallow pan to come halfway up side of tube pan.
Bake 1-1/2 hours or until toothpick inserted near center of dessert comes out clean. Transfer fluted pan to wire rack; cool dessert completely. (Do not remove from pan.) Refrigerate 2 hours.
Loosen dessert from sides of pan with knife. Invert dessert onto plate; gently remove pan. Serve dessert topped with COOL WHIP.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 220 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 22 g, Protein 5 g