Chocolate Flan Cake

Chocolate Flan Cake

Ingredients

• 11 ounces Mexican cajeta  , softened or at room temp
• 1 box chocolate cake mix plus ingredients called for on box
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1/2 cup milk
• 8 ounces cream cheese — softened
• 1 teaspoon vanilla
• 5 large eggs
• Irish Cream for topping

Instructions

1. Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with flour-added cooking spray or grease the pan with shortening and dust with flour. Pour caramel topping into pan.
2. Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel topping.
3. Make the flan. Pour condensed, evaporated and fresh milks into a blender. Add softened cream cheese, vanilla and eggs and blend or process until smooth. Pour the flan mixture very slowly over the cake batter.
4. Spray a sheet of aluminum foil with cooking spray (or just use nonstick foil) and cover the pan TIGHTLY with the foil. Covering tightly is very important. Set the Bundt pan into a large pan and set on the oven rack and slide in.
5. 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.
6. 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 should flow down the sides. Cool completely then refrigerate.
7. Serve with Irish Cream on top