Choco Flan Cake

By á-47

To prevent overflow, check cake pan to confirm it is the required 12cup size. Just measure3 qts. (12 cups) water and pour into empty pan to verify the volume before using as directed. If you only have a 10 cup pan, reserve 2 cups cake batter before pouring remaining into cake pan. Continue as directed. 2 cups cake batter makes 9 cupcakes; bake as directed on cake mix package.

Ingredients

• 1/2 cup Mexican caramel sauce (cajeta)
• 1 can (12 oz) evaporated milk
• 1 pkg. (8 oz) cream cheese, cubed, softened
• 7 large eggs, divided
• 1 tea. vanilla
• 1 cup sugar
• 1 pkg. (2 layer size) chocolate cake mix
• 1 cup water
• 1/3 cup oil
• 1/2 cup sour cream
• 1 cup thawed Cool Whip Whipped Topping

Preparation

Step 1

Heat oven to 375 degrees.

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 a large pan. Add enough water to larger pan to come halfway up side of tub 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.