Chocoflan

Preheat the oven to 350 degrees. Prepare a bundt cake pan with baking spray.

Prepare the cake mix according to the instructions on the box.

Mix both cans of milk, eggs, and vanilla.

Pour cake batter into sprayed bundt pan. Drizzle caramel topping over the cake batter (using 1/4 to 1/2 of the jar).

Gently and evenly pour the milk mixture over the cake mixture.

Tightly cover with foil. Place in the oven in a water bath (a roasting pan filled with several inches of water).

Bake for one hour. (Check for doneness by sliding a knife down the side of the pan to see if the flan has set. If the flan is still runny, continue baking until it sets. Sometimes I find that it needs an additional 10-20 minutes to bake.)

Allow the cake to cool at room temperature until it is just warm. Loosen the cake from the sides of the pan with a knife, and invert the cake onto a platter. Drizzle with more caramel if desired.

While baking, the caramel and milk mixture sink to the bottom of the pan so that the final result is a base of chocolate cake with a layer of flan and caramel on top.