Chocolate Cake Flan

Ingredients

For the Cake

1. Chocolate Cake Mix - 1 pack( I used Pillsbury Moist Supreme Devils Food Premium Cake Mix or use any chocolate cake recipe)
2. Water- 1 cup
3. Vegetable oil-1/2 cup
4. Eggs-3

For Caramel sauce (You can also use the Caramel Topping in Jars)

1. Sugar-3/4 cup
2.  Water-1/3cup

For the Flan

1.  Sweetened Condensed milk (not evaporated milk)-14 oz can
2. Milk-1 cup
3. Eggs-4
4. Cream cheese -4oz( optional) 
5. Vanilla extract-1 tsp

 Method

     

• 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.

  For the cake

•  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.