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
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 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.