Chocolate Caramel Flan Cake

This cake layered with caramel, flan, and chocolate cake is sure to be a hit. You can find this cake in most Mexican bakeries. The first time I tried it, I knew I had to find a good recipe. Finally after much pleading the woman gave it to me! It's very time consuming but worth the end result!

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 638 Calories

Ingredients

• ½ cup vegetable oil
• 1 ½ cups water
• 3 eggs
• 5 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• ½ cup whole milk
• 1 (8 ounce) package cream cheese, at room temperature
• cooking spray
• 1 (13 ounce) can Mexican cajeta caramel
• 1 (18.25 ounce) box devil's food cake mix
• 1 ½ teaspoons Mexican vanilla extract

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt®) with cooking spray.

Step 2

Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth, 20 to 30 seconds. Pour into the bottom of the prepared pan.

Step 3

Combine cake mix, water, 3 eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.

Step 4

Pour cake batter over cajeta in the pan.

Step 5

Combine condensed milk, evaporated milk, 5 eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.

Step 6

Pour milk mixture slowly over cake batter.

Step 7

Wrap pan tightly with aluminum foil; place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan.

Step 8

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 2 hours. Remove pan from the baking dish; let cool for 15 minutes. Unwrap the aluminum foil; invert cake onto a large rimmed plate. Let cake cool completely, about 30 minutes. Chill before serving.