ChocoFlan

This week was my birthday :) and I love baking! So, I made one of my favorite desserts, ChocoFlan (or what they call The Impossible Cake)! Doing it is a true adventure, because you never know if it will come out correctly. Unfortunately, I did not take photos of the steps, just the end product (I will take more photos next time I make one) but I wanted to share my version of the recipe because I think this is the one that works best and makes a truly delicious cake! No joke, it will be gone in one day :).
Ingredients

Cake:
-  1 Box Betty Crocker Chocolate Super Moist Cake Mix Devil's Food - (This mix gives the best results)
- 3 eggs
- Water and Vegetable oil (As in the box instructions)

Flan:
- 1 can (12 oz) Evaporated Milk (I have used the fat free version and the flavor is still the same)
- 1 can (14 oz) Sweetened Condensed Milk (e.g. Nestle La Lechera)
- 1 (8 oz) Cream cheese - room temperature (e.g. Philadelphia)
- 4 eggs
- 1 tablespoon vanilla extract

Garnish:
- 1 cup chopped pecans
- 1/4 cup Cajeta Coronado (Goat milk caramel spread) - Usually found at the grocery store by the Ice cream aisle with the ice cream toppings.

Special equipment: 12-cup capacity Bundt pan and a large roasting pan. (The roasting pan will serve as a water bath (Baño Maria) during baking.)

Directions

Put an oven rack in the middle of the oven and preheat to 350 degrees F.
I like to place the roasting pan with water in the oven while it preheats (make sure the water can cover half of the bundt pan - the water level defines the flan size).
It's important for the water to be warm or slightly boiling by the time we start baking.

Coat a Bundt pan with a little butter or non-stick spray, then coat the bottom with 1/4 cup cajeta.

For the cake: follow box instructions.

For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.

First, scoop the cake batter into the prepared Bundt pan and spreading evenly.

Second, super slowly pour the flan mixture over the cake batter, I do it by going in a circle around the Bundt pan. It should go to the bottom and only leave the line where you pour it in, this will happen if you pour it slowly).

Cover with foil! and now we are ready to bake.
Carefully place the Bundt pan into the roasting pan in the oven.

Bake for 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean.

When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
It is super important to let it cool completely, sometimes I leave it to cool up to 2 hours.

Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over.

Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans :)

I like to have the cake sit in the fridge for a few hours before serving, it tastes better!
Good luck! this cake is hard to make - but the key is in the pouring of the flan, the water bath and letting it cool down :) The results are a gorgeous and delicious cake!