Chocoflan

Directions

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.