Prepare the Caramel:

• In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a golden-brown caramel.

• Quickly pour the caramel into the bottom of a greased 10-inch Bundt pan, swirling to coat the bottom evenly.

Prepare the Flan:

• In a blender, combine the sweetened condensed milk, evaporated milk, eggs, cream cheese, vanilla extract, and salt.

• Blend until smooth and well combined.

• Pour the flan mixture over the caramel in the Bundt pan.My Latina Table+1McCormick+1David Lebovitz+5Bon Appétit+5McCormick+5

Prepare the Chocolate Cake:

• Prepare the chocolate cake mix according to the package instructions.

• Gently pour the cake batter over the flan mixture in the Bundt pan.Bake from Scratch – #thebakefeed+11Bon Appétit+11My Latina Table+11Bon Appétit+2McCormick+2My Latina Table+2

Bake:

• Preheat the oven to 350°F (175°C).

• Place the Bundt pan in a larger roasting pan.

• Carefully add hot water to the roasting pan until it reaches halfway up the sides of the Bundt pan.

• Cover the Bundt pan with aluminum foil.

• Bake for 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean.My Colombian Recipes+1McCormick+1

Cool and Unmold:

• Remove the Bundt pan from the water bath and let it cool to room temperature.

• Refrigerate for at least 2 hours, or overnight, to allow the flan to set.

• To unmold, run a knife around the edges of the pan.

• Place a serving plate over the top of the Bundt pan and invert.

• Gently lift the pan off, allowing the chocoflan to release onto the plate