Ingredients
1 cup of sugar (for caramel)
10.9 oz (310 g) of sweetened condensed milk (1 can)
12.7 oz (375 ml) of evaporated milk (1 can)
4 oz (113 g) of cream cheese (softened)
4 large eggs
1 tsp of vanilla extract
1 box of chocolate cake mix (with ingredients listed on the box, usually water, vegetable oil, and eggs)
Water (for water bath)
Directions
1. Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan.
2. In a small saucepan over medium heat, melt 1 cup of sugar until it turns into a golden caramel. Quickly pour the caramel into the prepared Bundt pan, tilting to coat the bottom evenly. Set aside.
3. In a blender, combine the sweetened condensed milk, evaporated milk, softened cream cheese, 4 large eggs, and 1 teaspoon of vanilla extract. Blend until smooth. Set aside.
4. Prepare the chocolate cake mix according to the instructions on the box, combining the cake mix with the required water, vegetable oil, and eggs.
5. Pour the chocolate cake batter over the caramel in the Bundt pan.
6. Gently pour the flan mixture over the cake batter. The flan mixture will sink to the bottom as it bakes.
7. Cover the Bundt pan tightly with aluminum foil.
8. Place the Bundt pan in a larger pan. Fill the larger pan with hot water until it reaches halfway up the sides of the Bundt pan to create a water bath.
9. Bake for about 1 hour, or until a toothpick inserted into the cake comes out clean.
10. Remove the Bundt pan from the water bath and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
11. To unmold, carefully run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate and gently lift off the pan.