Ingredients
1/2 cup
cajeta (goat milk caramel)
1 can
(12 oz.) evaporated milk
1 pkg
(8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
7 large
eggs, divided
1 tsp
vanilla
1 cup
sugar
1 pkg
(2-layer size) chocolate cake mix
1 cup
water
1/3 cup
oil
1/2 cup
sour cream
Instructions
Step 1
Heat oven to 375ºF.
Step 2
Pour cajeta into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
Step 3
Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter. Cover pan with Reynolds Wrap® Aluminum 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.
Step 4
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.