Choco Flan

Today's recipe isn't a very easy one, one must have patience and time in order to successfully make Chocoflan. In Mexico it's known as the "impossible flan", because of the layering of the flan and chocolate cake. Don't be intimidated to try and make it. This recipe may be  a little difficult, but it's completely worth it.

What You'll Need:

• 1 cup cajeta*
• 4 eggs
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 3 teaspoons pure vanilla extract 
• 1 package (2-layer size) chocolate cake mix 

*Cajeta is a thick caramel from Mexico. Cajeta can be found in Latin markets, online specialty stores or the Latin aisle of some supermarkets. You can also substitute cajeta with dulce de leche sauce if cajeta is unavailable. 

Directions:

1. Preheat the oven to 350 (Fahrenheit). Spray 12-cup Bundt pan with no stick cooking spray. Spread 1/2 cup of the cajeta on the bottom of prepared pan. Place Bundt pan in large roasting pan, and set it aside.
2. Blend the eggs, condensed milk, evaporated milk, and 1 teaspoon of the vanilla extract together. This is your flan mixture.
3. Prepare the cake mix as directed on the package, and add in 2 teaspoons of vanilla extract. Pour  the batter over the cajeta. 
4. SLOWLY pour the flan mixture over the batter. Cover the pan with foil.
5. Carefully pour hot water into roasting pan to come halfway up the side of the Bundt pan.
6.  Bake for 1 1/2. Use a toothpick to make sure it's fully cooked, (insert the toothpick near the center and when it comes out clean, it's done). Remove foil and let it cool. 
7. Refrigerate at least 6 hours or overnight. Finally you can remove the chocoflan from the pan. Use a spoon to add any remaining cajeta onto the top of the dessert. And your Done!

If you where successful in the layering of the flan and cake, then congratulations, and if you weren't then don't be sad and don't give up just try again, remember it is known as the "impossible flan". Either way you can still enjoy your chocoflan so, Enjoy.