Chocolate Flan Cake

Happy Cinco de Mayo!!

I know my family is going to be so excited tonight when they get home and find out we are having their ABSOLUTE FAVORITE cake for our Cinco de Mayo dinner!

Chocolate Flan Cake

It looks complicated, but is incredibly simple. 

Chocolate Flan Cake

1 box devils food chocolate cake mix

1 jar cajeta (10.9 oz. caramel topping) I use Smucker's :)

1 can sweetened condensed milk (14 oz)

1 can evaporated milk (12 oz)

1/2 cup milk

8 oz cream cheese — softened

1 teaspoon vanilla

5 eggs

Preheat oven to 350 degrees F.  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.  (If you can't find the cajeta or do not want to make your own, substitute Smucker's Caramel topping, but the Mexican cajeta has a richer flavor).

Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel topping.

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 a sheet of aluminum foil with cooking spray and cover TIGHTLY with aluminum foil.  Covering tightly is very important. (NOTE:  Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

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 for two hours. (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 caramel topping will drip down the sides of the cake.  Cool completely then refrigerate.

Simply DeeeeLicious!!!