This is an adaptation of the San Antonio Chocolate-Cajeta Cake from Robb Walsh's Tex-Mex Cookbook. We thought chocolate would be too heavy and wouldn't compliment the scented vanilla of the flan.
1 box of yellow cake mix
1 10.9 ounce jar of dulce de leche
1 14-ounce can of sweetened condensed milk
1/2 14 ounce can of whole milk (use evaporated milk can to measure)
1 8-ounce package of cream cheese
1 teaspoons vanilla
8 large eggs
Preheat oven to 350 degrees. Place a large baking pan in the oven and add enough water to come 2 inches up the sides of a large Bundt pan. Lightly grease and flour the Bundt pan. (ok my suggestion is to use either lard (eek!) or margarine for this. Cooking spray doesn't cling to the pan enough). Prepare the cake batter according to directions on the box. Pour the dulce de leche into the Bundt pan, turning the pan to coat as much of the inside as possible. Pour the cake batter into the Bundt pan.
Pour the milks, cream cheese, vanilla and eggs into a blender and blend well.
Pour the milk mixture very slowly around the top of the cake. Cover the Bundt pan with foil and set in the water-filled pan in the oven.
Bake the cake for 2 hours. Remove from the oven and let cool for 1 hour. Place a large cake plate on top of the pan and invert. The flan mysteriously migrates while baking and will come out on top of the cake when it is unmolded. Refrigerate before serving. Marvel at the magic of gravity.