Chocolate Flan Cake

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• 1 (18 ounce) box chocolate devil's food cake mix
• 1 1/2 cups water (amount per cake mix directions)
• 1/2 cup oil (amount per cake mix directions)
• 3 eggs (amount per cake mix directions)
• 1 (11 ounce) jar cajeta caramel topping or 1 (11 ounce) jar smucker caramel topping
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1/2 cup fresh milk
• 1 (8 ounce) package cream cheese, room temperature
• 1 teaspoon vanilla
• 5 eggs

Recipe

• 1 heat oven to 350ºf.
• 2 spray a large 12-cup bundt pan with nonstick coating.
• 3 soften the cajeta in the jar in the microwave and pour into the prepared pan.
• 4 prepare cake mix according to package directions.
• 5 pour the cake batter into the cake pan over the cajeta.
• 6 to make the flan: pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
• 7 mix well.
• 8 pour the flan mixture very slowly over the cake batter.
• 9 spray aluminum foil with non-stick spray (like pam);.
• 10 cover the pan tightly with aluminum foil.
• 11 (covering tightly is very important.) set the bundt pan into a large pan and set on the oven rack and slide into the oven.
• 12 carefully pour hot water into the larger pan to a depth of 2 inches (the bundt pan will be sitting in 2 inches of water).
• 13 bake cake for 2 hours (test); do not uncover during this time.
• 14 after two hours, remove cake from water and allow to cool for 15 minutes. peel off the aluminum foil.
• 15 invert cake onto a large plate with rim.
• 16 the cajeta will drip down the sides of the cake.
• 17 cool completely then refrigerate. refrigerate leftovers.
• 18 note: even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.