Chocolate Flan Cake

 

 

 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

 

Directions

• Heat oven to 350ºF.
• Spray a large 12-cup Bundt pan with nonstick coating. 
• Soften the cajeta in the jar in the microwave and pour into the prepared pan. 
• Prepare cake mix according to package directions. 
• Pour the cake batter into the cake pan over the cajeta. 
• To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. 
• Mix well. Pour the flan mixture very slowly over the cake batter. 
• Spray aluminum foil with non-stick spray (like Pam);
• .cover the pan TIGHTLY with aluminum foil. 
• (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven. 
• 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). 
• Bake cake for 2 hours (test); do not uncover during this time. 
• After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil..
• Invert cake onto a large plate with rim. 
• The cajeta will drip down the sides of the cake. 
• Cool completely then refrigerate. Refrigerate leftovers.

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