Chocolate Caramel Flan Cake

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Coat a 12-cup fluted tube pan with nonstick spray.

3. 3

   Place a rolled-up piece of foil in the tube of the pan to keep the cake from spilling over the top.

4. 4

   Pour the caramel topping into the prepared pan.

5. 5

   Beat the cake mix, water, 3 eggs, and vegetable oil together in a large bowl until well combined; pour evenly over the caramel topping.

6. 6

   Combine the condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla in a blender.

7. 7

   Blend until smooth; pour slowly over the cake batter.

8. 8

   As it bakes, the cake will rise and the milk mixture will settle to the bottom.

9. 9

   Coat a sheet of foil with nonstick spray.

10. 10

    Cover the pan tightly with the foil, coated side facing down.

11. 11

    Set the pan inside a large roasting pan.

12. 12

    Pour hot water into the roasting pan to a depth of 2 inches.

13. 13

    Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, about 2 hours.

14. 14

    Place the cake on a cooling rack; cool for 15 minutes.

15. 15

    Remove the foil and invert the cake onto a serving plate.

16. 16

    Cool for 1 hour at room temperature.

17. 17

    Chill for 4 hours or overnight before serving.

• Calories 380.25 kcal Moderate
• Protein 5.83 g Moderate
• Carbs 43.69 g Moderate
• Total Fat 20.84 g High
• Saturated Fat 5.38 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 46.75 mg Moderate
• Sodium 307.17 mg Moderate
• Fiber 1.13 g Low Source
• Sugar 30.87 g High
• Added Sugar 0.55 g Low Source
• Calcium 146.88 mg Moderate
• Iron 1.17 mg Low Source
• Potassium 138.75 mg Low Source
• Vitamin A 58.02 mcg_rae Low Source
• Vitamin C 0.57 mg Low Source
• Vitamin D 0.92 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Chocolate 🍫