Chocoflan cake recipe

I hope you enjoy this cake as much as we do! 

Ingredients: 

Caramel sauce:

1 cup white sugar

Flan: 

1 (14 oz.) can sweetened condensed milk

1 cup fresh milk

2 cup heavy whipping cream

1 teaspoon vanilla extract

5 eggs

Cake: 

Chocolate Box cake mix

3 eggs

1/2 cup cooking oil

1 1/4 cup water

Optional: 

whipped cream

raspberries

1. Preheat oven to 350˚F. 
2. Spray 8" (3" deep) round cake pan with nonstick coating
3. In a medium saucepan over medium-low heat melt sugar until golden in color, about 15 minutes. Carefully pour hot syrup into the prepared cake pan. 
4. Prepare cake mix according to package directions.  Pour cake mix into cake pan. 
5. To make the flan, mix all flan ingredients in a mixing bowl using a hand mixer until incorporated well. Slowly pour the flan mixture over the cake batter.  Cover the pan TIGHTLY with aluminum foil. Don't over fill the pan- to the rim is acceptable. 
6. Set the  cake pan into a larger pan on the middle oven rack and slide in.  Pour hot water into the larger pan at a depth of 2 inches. The cake pan will be sitting in water, this method is called "baño Maria" or bain-marie.
7. Bake for 2 hours. Do not uncover during this time.  
8. Carefully remove cake pan from water and allow to cool for about 20 minutes.  Using a butter knife or small spatula loosen the sides from the cake pan then invert over a cake plate. I do this over the sink to avoid a sticky mess or flan syrup. 
9. Let cool in the refrigerator 6 hours or overnight then decorate with whipped cream, berries and or edible flowers. 

Note: Even though the flan is poured on the top of the cake batter, it will sink to the bottom of the pan.