Chocolate Flan Cake

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup fluted tube pan with nonstick spray. Place a piece of rolled-up foil into the tube part of the pan to prevent cake from spilling over the top. Pour caramel topping into the prepared pan. (Prep time: 15 minutes)

Recipe View In a large bowl, beat together the devil's food cake mix, water, 3 eggs, and vegetable oil until well combined. Pour the batter evenly over the caramel topping in the prepared pan. (Mixing time: 10 minutes)

Recipe View In a blender, combine the sweetened condensed milk, evaporated milk, 4 eggs, softened cream cheese, and vanilla extract. Process until the mixture is perfectly smooth. Gently pour this mixture over the cake batter in the pan. Note that during baking, the cake will rise, and the milk mixture will settle at the bottom. (Blending time: 5 minutes)

Recipe View Coat a piece of foil with nonstick spray. Tightly cover the fluted tube pan with the foil, ensuring the coated side faces down towards the batter. Place the covered pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, reaching a depth of about 2 inches around the fluted tube pan. (Assembly time: 10 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center of the cake emerges with just a few moist crumbs clinging to it. This should take approximately 2 hours. (Baking time: 2 hours)

Recipe View Once baked, carefully remove the cake from the water bath and place it on a wire rack to cool for 15 minutes. After the initial cooling, remove the foil cover and invert the cake onto a serving plate. Allow it to cool further at room temperature for 1 hour. (Cooling time: 1 hour 15 minutes)

Recipe View For the best flavor and texture, chill the Chocoflan in the refrigerator for at least 4 hours, or preferably overnight, before serving. This allows the flavors to meld together beautifully. (Chilling time: 4 hours or overnight)