½ cup Dulce de leche (I used Nestle La Lechera)
1 Chocolate Cake Mix (I used Dunkin Hines Devils Food)
½ cup Sour Cream
1 (12 oz.) can Evaporated Milk
1 (8 oz.) pkg. Cream Cheese, softened
1 cup Sugar
1 tsp. Vanilla
Prepare the cake mix as directed on box adding the ½ cup of sour cream.
Spray a bundt pan very well with non-stick spray. Pour the dulce de leche in the bundt pan drizzling it around. (When I made mine it all went down to the bottom because of the non-stick spray.) Pour the cake batter on top of the dulce de leche in the bundt pan.
In a blender mix the can of evaporated milk, the cream cheese, the eggs, and the sugar. Blend until smooth. You can use a mixer for this if you don’t have a blender.
Using a ladle, gently ladle the flan mixture on top of the chocolate cake batter.
Spray a piece of foil with the non-stick spray and cover the bundt pan with the sprayed side down.
Place the bundt pan in a large roasting pan and fill the pan with enough water to come almost ½ way up the sides of the bundt pan.
Bake at 350 degrees for 1-½ hours. After I removed the cake from the oven I peeked under the foil and the cake had risen to the top and was firm to the touch. Let the cake cool enough to put into refrigerator and let chill at least 2 hours (I left mine overnight)
When fully chilled and ready to serve, invert onto serving dish/platter.