Caramel
1 can dulce de leche
Cake
1 box chocolate cake mix
Eggs, oil, and water according to box directions
Flan
1 can sweetened condensed milk
1 can evaporated milk
4 ounces cream cheese, softened
3 eggs
1 teaspoon vanilla
Heat the oven to 350. Grease a large bundt pan with baker's joy spray. Place the bundt pan inside a large roasting dish.
Caramel Layer
Scrape half the dulce de leche into a microwave safe bowl and heat 30 seconds to soften. Stir well and spread in the bottom of the bundt pan.
Make the cake
Make the cake batter according to the box directions. Scrape the batter into the bundt pan on top of the dulce de leche.
Make the flan
Place condensed milk, evaporated milk, cream cheese, eggs, and vanilla in a blender and blend until smooth. Gently pour over the cake batter... they will mix some, but don't worry it will separate during baking. Cover the bundt pan tightly with foil.
Place the cake inside the roasting pan on the middle rack of the oven. Pull the rack out so you can easily reach the roasting pan to add the water bath. Pour very hot water into the roasting pan until water comes almost halfway up the sides of the bundt pan.
Carefully slide the rack in and bake for 75 to 90 minutes until the center of the cake reads 180 degrees F. Remove the bundt pan from the water bath to a wire rack to cool for 2 hours, then refrigerate until fully chilled and set, at least 4 hours.
Let the roasting pan with the water cool inside the oven so you can safely remove it without sloshing hot water on yourself.
To serve: dip the bottom half of the bundt pan into a bowl of very hot water for a minute or so to help loosen the cake. Dry off the bottom of the pan. Run a plastic knife around the middle part of the bundt pan. Place a rimmed serving platter on top of the cake and invert to turn out the cake. Heat the other half of the dulce de leche and spread over the cake. Slice and serve.
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