Chocoflan

This is a favorite of mine has flan and cake in one. I make this often and its very good if u are into custards. If you don't like chocolate cake you can definitely try other varieties but chocolate goes best with this.

1/2 cup Mexican caramel sauce (cajeta)
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 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(prepare cake mix with directions for high altitude)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.