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Ingredients

½ cup Mexican caramel sauce (cajeta) 1 (12 fluid ounce) can evaporated milk 1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened 7 large eggs, divided 1 teaspoon vanilla 1 cup sugar 1 (18.25 ounce) package chocolate cake mix 1 cup water ⅓ cup oil ½ cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup thawed Cool Whip whipped topping

Nutrition Info

258.2 calories carbohydrate: 31.1 g cholesterol: 73.4 mg fat: 13.5 g fiber: 0.5 g protein: 5.3 g saturatedFat: 4.8 g servingSize: - sodium: 267.7 mg sugar: 21.6 g transFat: : - unsaturatedFat: : -

Heat oven to 375 degrees F.
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.

24 servings

Awesome' and 'genius' are used to describe our deceptively easy caramel-chocolate showstopper.