Chocolate Cake Portion:

IGNORE Box Instructions!!!

Take chocolate mix powder; mix with 1/2 cup vegetable oil; 1 1/4 cup water; 1 cup pancake mix; 1 tsp baking powder; 4 eggs and mix all together, then set aside.

Flan Portion:

Mix 5 eggs; condensed milk; carnation evaporated milk; and vanilla.

Note: These flan portions will make about the top 4th of the dessert. If you like Flan, double this portion to make half of the top half of the dessert.

Grease (I prefer to use abundant - no pun intended - PAM) bundt pan (note: you can use a regular cake pan, if desired)

Pour chocolate cake batter into pan; even out in pan.

SLOWLY pour the Flan mixture over the chocolate cake mix! Do not beat, stir or mix!!! The flan will sink into the chocolate cake mix...BE NOT AFRAID...the end result will have a two layer separated cake and flan dessert!!!

Place pan in a water bath (like custard).

Hint: For ease (and to keep water out of your dessert), place the bundt pan in the larger pan; set in the oven, then add hot water to the outter pan, about 3/4 of the way up.

Bake at 350 for approximately 1 hour and 20 minutes or until toothpick (only inserted half way - remember the flan is in the bottom) in cake comes clean.

Remove pan from water and let cool for at least 30 minutes.

Carefully (duh) invert the pan onto a serving plate and tap to release dessert from mold.

Hopefully, you now have a chocolate cake covered with a layer of custard flan!!!!

Cool at least 2 hours in fridge.

Before serving, drizzle caramel sauce or dulce de leche (you can find in international section of most grocery stores) over the flan; then dust with powdered sugar.

ENJOY!!!!