This magical cake is two desserts in one with a rich chocolate cake base topped with decadent flan and caramel sauce.
10 to 12
1/4 cup caramel sauce
1 box chocolate cake mix (including the ingredients it needs)
1/2 cup sour cream
4 ounces cream cheese
1 (14 ounces) can sweetened condensed milk
1 cup whole milk
1 teaspoon vanilla extract
Preheat oven to 350°F. Generously coat a Bundt pan with nonstick cooking spray, making sure to get the middle prong covered as well.
Pour the caramel sauce into the bottom of the Bundt pan; set aside.
Prepare chocolate cake mix according to box, adding the sour cream.
For the flan layer: add all flan ingredients into a blender, and blend for 30 seconds or until completely smooth.
Pour chocolate cake batter into the Bundt pan, followed by the flan mixture. Use the back of a spoon to help flan mixture stay on top of the chocolate cake batter. Cover the Bundt with nonstick foil, leaving some space for the cake to rise.
Place cake in a bain-marie, or water bath, allowing the liquid to come halfway up the outside of the pan. Bake for 1-1 1/2 hours or until a toothpick comes out clean. Let cake cool on a wire rack, then refrigerate for at least 2 hours or overnight.
Turn cake onto a platter, and drizzle with extra caramel sauce and/or chopped almonds. Enjoy this magical cake!