Chocolate Flan Cake

Ingredients

• Crisco Original No-Stick Cooking Spray (0 )
• SMUCKER'S Caramel Flavored Topping (0.5 cup)
• devil's food cake mix (1 (15.25 ounce) package)
• water (1 cup)
• eggs (3 large)
• Crisco Pure Vegetable Oil (0.5 cup)
• EAGLE BRAND Sweetened Condensed Milk (1 (14 ounce) can)
• PET Evaporated Milk (1 (12 ounce) can)
• eggs (4 large)
• cream cheese (4 ounces)
• vanilla extract (1 teaspoon)

Instructions

1. 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 the cake from spilling over the top. Pour caramel topping into the prepared pan.
2. Beat cake mix, water, 3 eggs, and vegetable oil together in a large bowl until well combined; pour evenly over caramel topping.
3. Combine condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla in a blender. Process until smooth; pour slowly over cake batter. While baking, the cake will rise and the milk mixture will go to the bottom.
4. Coat a piece of foil with nonstick spray. Cover the pan tightly with foil, coated-side down. Place the pan in a large roasting pan. Pour hot water into the roasting pan to a depth of 2 inches.
5. Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs on it, about 2 hours.
6. Place cake on a cooling rack; cool for 15 minutes. Remove foil and invert onto a serving plate. Cool for 1 hour at room temperature. Chill for 4 hours or overnight before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 365
• fat: 16 g
• sats: 6 g
• carbs: 35 g
• fibre: 1 g
• protein: 6 g
• salt: 0 g