Strawberries and Flan Impossible Cake
- 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
Heat grill to three hundred seventy five °F. Cook 1 cup of sugar and water in a skillet over medium-high heat ten min. or until the sugar is softened and a deep shiny brown. (Try not to mix.) Immediately fill a 12-cup fluted tube dish splashed with cooking shower; tilt container to evenly coat syrup base. Tidy. Combine evaporated milk, cream cheddar, eggs, vanilla and remaining sugar in blender 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.