Chocoflan

Method

1. Heat oven to 350°F (175°C). Spray a 12-cup fluted tube (bundt) pan with cooking spray.

2. Pour and spread the caramel topping in the bottom of the pan.

3. In a large bowl, beat the cake mix, water, oil, and 3 eggs with an electric mixer on medium speed 2 minutes, scraping the bowl occasionally. Pour the batter over the caramel in the pan.

4. Place the sweetened condensed milk, milk, 5 eggs, and vanilla in a blender. Cover and blend on high about 20 seconds, until smooth. Slowly pour the mixture evenly over the batter. (The flan mixture will mix with the batter but they separate during baking, forming one cake layer and one flan layer.)

5. Spray a piece of foil with cooking spray and place it sprayed-side-down over the pan; cover tightly. Set the pan in a large roasting pan and add 1 inch of hot water to the roasting pan.

6. Bake 1 hour 20 minutes, until a toothpick inserted in the cake comes out clean. Remove the pan from the water bath to a cooling rack and remove the foil.

   1 hr 20 min

7. Cool at room temperature 1 hour.

   1 hr

8. Refrigerate in the pan, uncovered, 2 hours.

   2 hr

9. Run a thin metal spatula around the outer and inner edges to loosen. Place a serving plate upside down over the pan, then invert. Remove the pan and spoon any remaining caramel over the top. Store loosely covered in the refrigerator.