Devil's Food Layered Cheesecake

Caramel, Devil’s Food cake and creamy cheesecake baked into a Bundt. This unique dessert magically creates its own beautiful layers!
Devil’s Food Layered Cheesecake

box chocolate devil’s food cake mix
water (amount per cake mix)
oil (amount per cake mix) or bean puree (in the same amount as the oil-to learn how to use the bean puree for oil click HERE)
eggs (amount per cake mix) or 1 T dry egg powder + 2 T water for each egg
1 (11 oz.) jar caramel sundae topping
1 (14 oz.) can sweetened condensed milk*
1 (12 oz.) can evaporated milk*
1/2 c.. fresh milk*
1 (8 oz.) package cream cheese
1 t. vanilla
5 eggs (powdered eggs can be used but it will change the texture a little-use a heaving 1/2 c. egg powder + 1/2 c. water)

* or omit the sweetened condensed milk, evaporated milk and fresh milk and use:
1 2/3 c. water
1 c. sugar
1 2/3 c. dry non-instant powdered milk or 3 1/3 c. dry instant powdered milk
1 T butter

Heat oven to 350 degrees. Spray a large 12-cup Bundt pan with nonstick coating. Pour caramel into prepared pan. Prepare cake mix according to package directions and pour cake batter into the Bundt pan over the caramel topping.

To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. (If using powdered milk, just add all ingredients to the blender.) Mix well.

Pour flan mixture very slowly over the cake batter. (You will see pieces of cake batter floating to the top-this is normal). Spray a piece of aluminum foil with non-stick spray and cover the pan TIGHTLY with aluminum foil. (This step is VERY important.)

Set the Bundt pan into a large pan and set on the oven rack and slide into the oven. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in two inches of water).

Bake for 2 hours (Yes, I mean it TWO hours-don’t worry, nothing will burn, I promise!). After the two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plat with rim (or you’ll have a caramel mess everywhere). Cool completely then refrigerate. Refrigerate leftovers.

NOTE: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.