Ingredients
12-cup capacity Bundt pan ( coat with Pam)
1/2 cup Cajeta ( mexican caramel sauce)
For the cake:
1 box Chocolate Cake mix. Made according to box instructions.
For the flan
1 (12-ounce) can evaporated milK
1 (14-ounce) can sweetened condensed milk
8 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
Directions
Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan filled with 1-2 inches of water. (The roasting pan will serve as a water bath during baking.)
For cake: make according to box directions and set aside.
For the flan: Wisk or blend to combine both milks, cream cheese, eggs and vanilla. Blend on high for 30 seconds set aside.
Now we layer the cake inside the bundt. Pour cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
Carefully slide the pan into the oven, and bake 1 hour or until an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely then chill 1 hour.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake and serve!
Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted.
Flan is baked in a water bath to retain its delicacy.
Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.
