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Desserts
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video by: kraft
This caramel-chocolate flan is a show-stopper, but ridiculously easy to make. Watch the video and see for yourself!
time
prep:
15 min
total:
1 hr 45 min
servings
total:
24 servings
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What You Need

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  BREAKSTONE'S or KNUDSEN Sour Cream
1
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 375ºF.

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.

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 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.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Unmold Chocoflan
Place serving plate over cake pan. Invert dessert onto plate. Gently remove pan; spoon any remaining caramel left in pan.
Substitute
Caramel sugar is a great substitute for cajeta. Simply mix 1/2 cup sugar and 2 Tbsp. water in saucepan; cook on medium heat 7 min. or until sugar is deep golden brown. Pour into prepared pan; continue as directed.
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