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sugar water orange milk eggs Philadelphia cream cheese coffee ground Mexican cinnamon chocolate cake mix oil
Viewed: 6 - Published at: 4 months agoIngredients
- 2 cups sugar, divided
- 1-1/4 cups plus 1/2 tsp. water, divided
- Peel of 1 orange, cut into strips
- 1 can (12 oz.) evaporated milk
- 7 eggs, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
- 3 Tbsp. MAXWELL HOUSE Instant Coffee, divided
- 1/4 tsp. ground Mexican cinnamon (canela)
- 1 pkg. (2-layer size) chocolate cake mix
- 1/3 cup oil
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 cup thawed COOL WHIP Whipped Topping
Method
- Heat oven to 375 degrees F.
- Combine 1 cup sugar, 1/4 cup water and orange peel in small heavy saucepan; cook (without stirring) on medium-high heat 10 min.
- or until sugar is melted and deep golden brown in color, using slotted spoon to transfer orange peel to sheet of foil after 8 min.
- Immediately pour caramel into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom of pan with syrup.
- Blend evaporated milk, 4 eggs, cream cheese, 1 Tbsp.
- coffee, cinnamon and remaining sugar in blender until smooth.
- Beat cake mix, oil, 1 cup of the remaining water, remaining eggs and 5 tsp.
- of the remaining coffee with mixer until blended.
- Add sour cream; mix well.
- Pour over caramel in pan; gently ladle cream cheese mixture over cake batter.
- Cover 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 cake pan.
- Bake 1-1/2 hours or until toothpick inserted near center of dessert comes out clean.
- Cool completely.
- (Do not remove dessert from pan.)
- Refrigerate 4 hours.
- Loosen dessert from sides of pan; invert onto plate.
- Remove pan.
- Add remaining water to remaining coffee in medium bowl; stir until dissolved.
- Gently stir into COOL WHIP.
- Serve dessert topped with COOL WHIP mixture and orange peel.
