easy and quickly strawberries and flan cake, its so sweet and the best meal ever
how to make this recipe:
- two cups sugar, divided
- a quarter cup water
- one can (12 oz) evaporated milk
- one pkg. (8 oz) PHILADELPHIA Cream Cheese, cubed, softened
- four eggs
- one C. vanilla
- one pkg. (2-layer size) white cake mix (do not use pudding cake mix in mixture)
- one pkg (three oz) JELL-O strawberry flavored gelatin
- eight small fresh strawberries
Grill should be heated to 375 degrees. In a pan over medium-high heat, cook 1 cup sugar and water for 10 minutes, or until the sugar is melted and a deep, lustrous brown. (Avoid mixing.) Fill a 12-cup fluted tube dish as soon as possible. Tilt the container to coat the syrup foundation evenly. Tidy. Blend the remaining sugar, cream cheese, eggs, vanilla, and evaporated milk until smooth.
Plan the cake player as coordinated on the lot; stir in dry gelatin mixture. Pour syrup into bottom of skillet; carefully pour the cream cheddar mixture over the cake. Cover with foil drizzled with cooking splashes, basted side down. Place in a larger skillet. Add enough water to a larger pan so that it mostly comes to the side of the bottle container.
Prepare one h fifteen. or on the other hand until the built-in toothpick near the focus confesses everything. Totally cool. (Try not to remove the cake from the pan.)
Refrigerate two hours. Loosen cake from sides of container with blade; turn into a plate. Carefully dispose of the container. Serve finished cake with COOL WHIP and strawberries.