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Chocolate Flan Cake

Course Cakes, Desserts
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 18

Ingredients

  • pam cooking spray
  • 1/2 cup caramel ice cream topping Smucker's
  • 1 box Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/4 cups water

Flan

  • 4 oz cream cheese softened
  • 4 large eggs at room temperature
  • 1 can sweetened condensed mIlk (14 oz)
  • 1 can evaporated milk (12 oz)
  • 1 tsp vanilla

Instructions

  • • HEAT oven to 350°F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
  • PREPARE cake mix according to package directions using the oil, eggs and water. Pour evenly over caramel topping.
  • COMBINE cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter.
  • COAT piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
  • BAKE 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
  • Be careful when inverting hot cake onto serving plate. Place plate upside down on top of pan, place another cooling rack on top, then invert