CHOCOFLAN (FROM KRAFT)

ChocoFlan (From Kraft) image

Provided by Honey Sweet

Categories Dessert

Time 2h

Yield 24 serving(s)

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 175.8, Fat 11.5, SaturatedFat 5, Cholesterol 78.2, Sodium 96.6, Carbohydrate 15.1, Fiber 0.1, Sugar 8.9, Protein 3.7