Grease a 13 by 9 pan and and pour
Caramel Sauce (1/2 cup)
on the pan and distribute the sauce evenly on the pan. Set aside. Take a large mixing bowl and add
Butter (1/2 cup)
Granulated Sugar (1 cup)
and mix it together. Then, add
Vanilla Extract (1/2 Tbsp)
and whisk it together.
All-Purpose Flour (2 cups)
Salt (1 tsp)
Unsweetened Cocoa Powder (1/2 cup)
Baking Powder (1/2 Tbsp)
Baking Soda (1 tsp)
together. Sift the dry ingredient into the butter mixture half at a time. Incorporate with
Buttermilk (1 cup)
. Pour the batter into the pan. Smooth out and set aside
Evaporated Milk (12 fl oz)
La Lechera® Sweetened Condensed Milk (1 1/3 cups)
Vanilla Extract (1 tsp)
into a blender and blend it together. Pour this mixture on top of the batter in the pan. Cover with foil.
Take a bigger pan, put the cake pan into it and fill with hot water until it reaches half of the pan. Preheat the oven to 350 degrees F (180 degrees C) and bake for 1 to 1.5 hours. Let it cool completely. Once cool, place a large plate over top and flip it over to release the chocoflan.