Chocoflan

This recipe came from Food Network's Marcela Valladolid

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chocoflan
Ingredients:
12-cup capacity Bundt pan
Softened butter, to coat pan
1/4 cup cajeta or caramel sauce
For the cake:
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cup all-purpose flour
1 1/4 cups buttermilk
For the flan:
1 (12oz) can evaporated milk
1 (14oz.) can sweetened condensed milk
4 oz. cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
For garnish:
1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans
Directions:
Put the oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta or caramel sauce and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
For the cake: Add the butter and sugar to a bowl and usaing an electric mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda, and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated. I added 1 teaspoon of instant coffee because some of my favorite cooks from Food Network always add it, and I like the extra flavor.
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Scoop the cake batter into the prepared Bundt pan and spread evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. If you put the pan in the oven with the Bundt cake pan and add the water after it is in the oven, you won't spill water all over the floor.  This is the voice of experience.
Bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.  It took mine about 1 hour and 20 min. to be done.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and add the 1/4 cup cajeta on the cake. Garnish with chopped pecans and enjoy.
Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking.with the flan ending up on the bottom when it is inverted. She likes eating it warm, but traditionally, it is chilled 24 hours before serving.