Ingredients:

¼ c cajeta caramel

put on bottom of sprayed bundt pan.

1 chocolate fudge cake mix

3 eggs

1 c water

½ c oil

4 eggs (flan layer)

1 c evaporated milk (flan layer)

1 can eagle brand condensed milk (flan layer)

dash vanilla (flan layer)

Directions:

1. Mix first 6 for 2 minutes and put on top of the cajeta caramel.

2. Flan layer. Mix in blender and pour it onto a spoon over the cake carefully so it doesn’t disturb the cake mix. Put Bundt pan into larger pan with 1½” water.

3. Cover cake with a piece of sprayed foil.

4. Bake 350° for 55 minutes or until toothpick comes out clean. Cool 1 hour then put into the refrigerator for 2 hours. Loosen cake edges and center if needed. Then invert onto a plate.

Bon Appetit!