Mexican Chocolate cake with Flan

(From Amy’s Cookbook)

Ingredients:

1 box chocolate cake - prepare as directed
1/2 cup evaporated milk
1/2 cup condensed milk
4 eggs
2 tsp vanilla
1 bottle/jar Coronado Cajeta (try to find a squeeze bottle easier to handle than the jar - find this at any Mexican grocery store like Fiesta, and Albertson’s may carry it - not for sure.)


Method:

1) Preheat oven to 350 degrees, and grease and flour a bunt cake pan.
2) Mix the chocolate cake as directed and keep to the side.
3) In a blender mix the evaporated milk, condensed milk, eggs, and vanilla.
4) Squeeze or pour into the cake pan a thin layer of the cajeta. (If you use the squeeze bottle go around the pan twice with the cajeta)
5) Pour the milk mixture from the blender into the pan.
6) Pour the chocolate cake mixture next. Don’t worry if the milk mixture comes over on top of the cake. Just make sure that the cake is evenly distributed in the pan.
7) Bake in the oven for 40-50 minutes or until you poke the cake with a stick and it comes out clean.
8) Allow the cake to cool for 15minutes and flip onto a plate. You can also top the cake with chopped nuts
9) To store the cake cover and place in the refrigerator.