Eagle Brand Chocolate Fondue

Ingredients

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• Crisco Original No-Stick Cooking Spray
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• ½ cup Smucker's Caramel Flavored Topping
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• 1 (15.25 ounce) package devil's food cake mix
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• 1 cup water
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• 3 large eggs
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• ½ cup Crisco Pure Vegetable Oil
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• 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
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• 1 (12 ounce) can Pet Evaporated Milk
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• 4 large eggs, at room temperature
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• 4 ounces cream cheese, softened
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• 1 teaspoon vanilla extract
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Instructions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup fluted tube pan with nonstick spray. Place a piece of rolled-up foil into the tube part of the pan to prevent cake from spilling over the top. Pour caramel topping into the prepared pan.
2. 2
   Beat cake mix, water, 3 eggs, and vegetable oil together in a large bowl until well combined; pour evenly over caramel topping.
3. 3
   Combine condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla in a blender. Process until smooth; pour slowly over cake batter. While baking, the cake will rise and the milk mixture will go to the bottom.
4. 4
   Coat a piece of foil with nonstick spray. Cover the pan tightly with foil, coated-side down. Place the pan in a large roasting pan. Pour hot water into the roasting pan to a depth of 2 inches.
5. 5
   Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs on it, about 2 hours.
6. 6
   Place cake on a cooling rack; cool for 15 minutes. Remove foil and invert onto a serving plate. Cool for 1 hour at room temperature. Chill for 4 hours or overnight before serving.