Chocolate Flan Cake

Cheri Clotiaux Stringer (source unknown)

This is one of those cakes where one bite makes you a little verklempt. It is rich, moist and has a striking presentation, as the flan ends up on top via baking. (Dec 1999)

1 box chocolate cake mix
10.9 oz. Coronado cajeta* (caramel topping)

Flan
1 (14oz) can sweetened condensed milk
1 (12oz) can evaporated milk
1/2 cup fresh milk
1 (8oz) pkg cream cheese, room temperature
1 tsp vanilla
5 eggs
1/4 cup sugar

Preheat oven to 350˚F. Prepare cake mix according to package directions. 

Flan: Pour the condensed, evaporated and fresh milk into a blender with the cream cheese, vanilla, eggs and sugar. Mix well. 

Cake: Spray a large bundt pan with Baker’s Joy. Soften the jar of cajeta in the microwave oven and pour into the prepared bundt pan. Pour the cake batter into the bundt pan. Pour the flan mixture very slowly over the cake batter. Cover the pan tightly with aluminum foil.

Set the bundt pan into a larger pan and set on the oven rack and slide in. Carefully pour hot water into the larger pan to a depth of 2 inches. Bake cake for about 2 hours. Remove cake from water and allow to cool for 15 minutes. Invert cake onto a large plate. Slowly remove cake pan. The cajeta will drip down the sides of the cake.

NOTE: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan and come out on top when the cake is unmolded.

If you cannot find Coronado cajeta, you can substitute Smuckers caramel topping, however the Mexican cajeta has a richer flavor.