Ingredients
For the Cake
- Chocolate Cake Mix - 1 pack( I used Pillsbury Moist Supreme Devils Food Premium Cake Mix or use any chocolate cake recipe)
- Water- 1 cup
- Vegetable oil-1/2 cup
- Eggs-3
- Sugar-3/4 cup
- Water-1/3cup
- Sweetened Condensed milk (not evaporated milk)-14 oz can
- Milk-1 cup
- Eggs-4
- Cream cheese -4oz( optional)
- Vanilla extract-1 tsp
- Heat oven to 350°F.
- Grease cake pan with butter.
- Pour 1/4 cup of the caramel topping in bottom of pan.
For preparing the Caramel Sauce(skip this step for preparing the sauce if using the ready made Caramel)
- Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to medium and boil without stirring. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes until liquid is a deep golden brown.
- Quickly Pour the Syrup to the prepared pan, swirling it around to coat the bottom.
- Prepare the cake mix according to the package direction using water, oil and 3 eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally.
- Pour batter over caramel topping in pan.
- Combine cream cheese(if using), eggs, sweetened condensed milk, milk and vanilla in blender container. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
- Coat piece of foil with no-stick cooking spray .Cover cake pan with foil coated side down.
- Place in large roasting pan; add 2 inch of hot water to roasting pan.
- Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack.
- Cool 15 minutes. Remove foil and invert onto serving plate(loosen the sides using a knife,be careful while inverting the pan). Cool 1 hour at room temperature. Chill 4 hours or overnight.
