Chocoflan

1. 1

   Preheat the oven to 350 degrees. Prepare a bundt cake pan with baking spray.

2. 2

   Prepare the cake mix according to the instructions on the box.

3. 3

   Mix both cans of milk, eggs, and vanilla.

4. 4

   Pour cake batter into sprayed bundt pan. Drizzle caramel topping over the cake batter (using 1/4 to 1/2 of the jar).

5. 5

   Gently and evenly pour the milk mixture over the cake mixture.

6. 6

   Tightly cover with foil. Place in the oven in a water bath (a roasting pan filled with several inches of water).

7. 7

   Bake for one hour. (Check for doneness by sliding a knife down the side of the pan to see if the flan has set. If the flan is still runny, continue baking until it sets. Sometimes I find that it needs an additional 10-20 minutes to bake.)

8. 8

   Allow the cake to cool at room temperature until it is just warm. Loosen the cake from the sides of the pan with a knife, and invert the cake onto a platter. Drizzle with more caramel if desired.

9. 9

   While baking, the caramel and milk mixture sink to the bottom of the pan so that the final result is a base of chocolate cake with a layer of flan and caramel on top.

No additional tips available.