Chocoflan

Directions

1. 1
   HEAT oven to 375°F.
2. 2
   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.
3. 3
   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.
4. 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.
5. 5
   KRAFT kitchens tips
6. 6
   SIZE-WISE
7. 7
   Sweets can be part of a balanced diet but remember to keep tabs on portions.
8. 8
   HOW TO UNMOLD CHOCOFLAN
9. 9
   Place serving plate over cake pan. Invert dessert onto plate. Gently remove pan; spoon any remaining caramel left in pan.
10. 10
    SUBSTITUTE
11. 11
    Caramel sugar is a great substitute for Mexican caramel sauce. 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.