Chocolate magic flan cake

• Vegetarian

• Refrigerated

  • 7 Egg, large

• Canned Goods

  • 1 12 ounce can Evaporated milk

• Condiments

  • 1/2 cup Caramel sauce, salted

• Baking & Spices

  • 1 Baking spray with flour, non-stick
  • 1 15.25 ounce box Devil's food cake mix
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 14 ounce can Condensed milk, sweetened
  • 4 oz Cream cheese

• Liquids

  • 1 cup Water

Found on tiphero.com

Description

Directions

• Preheat the oven to 325 degrees Fahrenheit. Set a kettle of water on to boil, and ready a deep roasting pan or baking dish large enough to hold a 12-cup Bundt pan along with space all around the sides for water. Coat a 12-cup Bundt pan with non-stick baking spray with flour. Pour the caramel sauce into the prepared Bundt pan. Prepare the cake batter by adding the water, vegetable oil, and 3 eggs to the cake mix and mixing until well-combined. Pour the cake batter into the Bundt pan evenly over the caramel sauce. In a large blender, prepare the flan by combining the cream cheese, 4 eggs, sweetened condensed milk, evaporated milk and vanilla. Process until smooth. Slowly pour the egg mixture into the Bundt pan over the cake batter. Coat a piece of foil with non-stick cooking spray, then cover the pan tightly with the foil. Place the large roasting pan or baking dish on the middle rack in the preheated oven. Carefully pour in the boiling water until it is about 2 inches high. Place the Bundt pan into the middle of the roasting pan, and carefully slide the rack back into place so you don’t splash hot water on yourself. Be careful. Bake for 1 ¾ to 2 hours, until a toothpick stuck into the center still has a few moist cake crumbs and the edges have started to pull away from the sides of the pan. Remove from the oven and take the Bundt pan out of the water bath. Remove the foil and cool for 1 hour at room temperature. Chill overnight. After the overnight chilling, unmold the cake and serve!