Chocolate Flan Cake

DIRECTIONS

1. Prepare caramel sauce: pour half the Eagle Brand® Sweetened Condensed Milk into shallow baking pan. Cover with foil; set inside larger baking pan. Pour hot water into larger pan for water bath. Bake nested pans in 425°F oven for 1 1/2 hours until thickened and caramelized. While warm, spoon sauce equally into bottoms of 8-ounce mini-bundt cake molds sprayed with non-stick cooking spray. Caramel should be 1/4-in. deep in mold bottoms. Set aside.
2. Prepare flan custard: combine remaining half of Eagle Brand® Sweetened Condensed Milk with cream cheese in bowl of mixer. Beat until smoothly blended. Add eggs, Magnolia® Evaporated Milk and vanilla; mix smooth and set aside.
3. Prepare cake batter: Combine cake mix with coffee, Crisco® Vegetable Oil and eggs in bowl of mixer. Beat on low speed until moistened. Beat on medium speed for 1 minute, scraping bowl sides as needed. Pour 3-ounce cake batter into each mold over caramel sauce.
4. Pour 3-ounce flan custard over cake batter in each mold. Cover pans lightly with greased foil. Bake nested in water bath at 350°F. about 40 minutes or until cakes are set. Remove bundt pans from water bath.
5. Let cakes cool in pan molds on wire rack. Remove foil cover; invert pans while warm to release cakes, caramel-side up. Let cool completely. Refrigerate, covered, until thoroughly chilled before serving.
6. Notes: Plating Suggestions: Drizzle with Smucker's® Caramel PlateScapers®.