Chocolate Flan Cake

Cake:
1 (18.25 ounce) box chocolate or devil's food cake mix

Topping:
1 (10.9-ounce) jar cajeta (caramel topping) or Smucker’s
    caramel topping or homemade cajeta

Flan:
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
5 eggs

Heat oven to 350 degrees F. Spray a large (at least 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.

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. Cover the pan TIGHTLY with aluminum foil. Covering tightly is very important.

Set the Bundt pan into a large pan and set on the oven rack and slide in. 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 cake for about 2 hours; do not uncover during this time.

5. After two hours, remove cake from water and allow to cool for 15 minutes. Invert cake onto a large plate with rim. The cajeta will drip down the sides of the cake. Cool completely then refrigerate.

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