Preheat the oven to 350 degrees F (180 degrees C).
In a large mixing bowl, prepare the cake mix according to the package instructions. Mix
Chocolate Cake Mix (1 box)
Water (1 cup)
Vegetable Oil (1/2 cup)
Cajeta (1/2 cup)
until there are no lumps.
In a blender, combine
La Lechera® Sweetened Condensed Milk (1 can)
Evaporated Milk (1 can)
Heavy Cream (1 cup)
Cream Cheese (1/2 cup)
Vanilla Extract (1/2 Tbsp)
, blend on high for about 30 seconds, or until all ingredients are fully incorporated.
Generously spray a 12-cup bundt pan with
Nonstick Cooking Spray (as needed)
. Pour cajeta on the bottom of the bundt pan.
Place the bundt pan in a roasting pan. Carefully scoop the cake batter into the prepared bundt pan and spread evenly around the pan. Slowly pour the flan mixture over the cake batter.
Spray a large sheet of aluminum foil. Cover the bundt pan with aluminum foil, fill the roasting pan with about 1-inch of
Water (as needed)
Carefully place the pan into the oven and bake for 1 hour to 1 hour 20 minutes. Until the surface of the cake is firm to the touch and a toothpick comes out clean.
Once the cake is done, remove it from the oven and let cool completely to room temperature, about 1 hour. Then transfer to the fridge to cool for another 2 hours or overnight. (Be sure to cover with plastic wrap if leaving overnight in the fridge.)
Gently loosen the edges of the bundt pan using a small spatula. Place a large, rimmed serving platter over the bundt pan, hold them tightly together and flip over. Jiggle the bundt pan a little and make sure the cake isn’t sticking to the bundt pan.
Remove the pan and it is ready to serve. Drizzle with more cajeta or caramel topping if you like.