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1
Heat oven to 375 degrees F.
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2
Combine 1 cup sugar, 1/4 cup water and orange peel in small heavy saucepan; cook (without stirring) on medium-high heat 10 min.
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3
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.
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4
Immediately pour caramel into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom of pan with syrup.
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5
Blend evaporated milk, 4 eggs, cream cheese, 1 Tbsp.
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6
coffee, cinnamon and remaining sugar in blender until smooth.
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7
Beat cake mix, oil, 1 cup of the remaining water, remaining eggs and 5 tsp.
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8
of the remaining coffee with mixer until blended.
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9
Add sour cream; mix well.
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10
Pour over caramel in pan; gently ladle cream cheese mixture over cake batter.
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11
Cover with foil sprayed with cooking spray, sprayed side down.
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12
Place in larger pan.
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13
Add enough water to larger pan to come halfway up side of cake pan.
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14
Bake 1-1/2 hours or until toothpick inserted near center of dessert comes out clean.
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15
Cool completely.
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16
(Do not remove dessert from pan.)
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17
Refrigerate 4 hours.
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18
Loosen dessert from sides of pan; invert onto plate.
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19
Remove pan.
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20
Add remaining water to remaining coffee in medium bowl; stir until dissolved.
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21
Gently stir into COOL WHIP.
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22
Serve dessert topped with COOL WHIP mixture and orange peel.
