San Antonio Chocolate-Cajeta Flan Cake.

San Antonio Chocolate-Cajeta Flan Cake

1 (18.25-ounce) box chocolate or devil's food cake mix, plus ingredients needed to make cake
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup regular milk or water
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
5 eggs
1 (10.9-ounce) jar cajeta

Preheat oven to 350 F. Spray a 12-cup Bundt pan (see note) with nonstick cooking spray. Spray nonstick cooking spray on one side of a piece of aluminum foil large enough to cover the Bundt pan and form a tight seal. Set aside.

Prepare chocolate cake batter according to package instructions.

Set aside.

Prepare the flan by mixing in a blender the canned milks, regular milk or water, cream cheese, vanilla and eggs. Set aside. Soften the cajeta in its jar (no lid) in the microwave. Pour into prepared Bundt pan and tip the pan so it runs around the sides. Add the cake batter. Add the flan mixture. It will come nearly up to the brim. It's OK if you have a little flan left over. Now use the prepared aluminum foil to seal the Bundt pan tightly.

Carefully place the Bundt pan inside a larger baking pan in the oven. (A disposable pan works fine.) Pour hot water in the larger pan to a depth of 2 inches surrounding the Bundt pan. Bake cake for 2 hours. Do not uncover during baking time. After the baking time is up, remove Bundt pan from water and allow to cool for 15 minutes.

Remove foil seal and invert the cake onto a platter with a good rim. The cake will have migrated to the bottom, and the flan will end up on the top; the cajeta will drip down the sides. Makes 12 to 16 servings.

Note: If you don't have a 12-cup Bundt, you may use a 10-cup Bundt and bake the leftover batter in an 8x4-inch loaf pan.

Pour enough batter into the prepared 10-cup pan to come 2 inches from the rim of the pan. Pour remaining cake batter into prepared loaf pan. Pour flan mixture to come up within 1 inch of the prepared Bundt pan. Pour remaining flan mixture in loaf pan. Proceed with recipe, but bake 10-cup pan for 1 hour and 55 minutes, and loaf pan for 1 hour and 15 minutes.