Step 1

Preheat the oven to 350°F (180°C).

Step 2

Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.

Step 3

Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.

Step 4

Pour the cake batter into the pan over the caramel sauce.

Step 5

Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20–30 seconds, or until smooth.

Step 6

Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.

Step 7

Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.

Step 8

Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.

Step 9

When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.

Step 10

Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.

Step 11

RECIPE BY: Marisel Salazar