0: For the caramel sauce you will need to start early...the night before.
Place 1 can of sweetened Condensed milk in a large soup pot (remove label before you put the can in the water)
Cover the can with hot water -make sure you have the can covered with at least 2 inches over the top.
Bring to a boil reduce heat to med-high. Do not boil at a rapid boil. Doing so can cause the can to explode.
Boil for at least 2 hours. if you prefer a darker caramel boil for 3 hours.
Remove pot from heat and cool completely leaving the can in the water.( I let mine sit overnight )
Once you are ready to use (or transfer to another container) put the can in hot not boiling water for a few minutes to smooth the caramel.
Open the can an use immediately or pour in a mason jar and save for later.
This recipe will only use half of the sauce.

If all of this is too much trouble or too time consuming a jar of store bought works too.

2: For the cake- you can prepare a store bought boxed mix per the box directions or,
Sift together the dry ingredients(flour,salt, baking powder, baking soda, cocoa and sugar)
Add oil,coffee and milk.
Mix at medium speed for 2 minutes.
Add eggs and vanilla and beat for 2 more minutes.
The batter is thin-skinned don't panic.

3: Spray or oil a large Bundt Pan
Pour 1/2 cup of caramel into pan and spread it out evenly.
Set aside

4: For the Flan
In a blender combine cream cheese (softened), 4 eggs, 1 can of sweetened Condensed milk , 1 can evaporated milk and 1 tsp vanilla.
Blend until combined and smooth.
Pour flan through a sieve into a measuring cup (just to make it easier to pour ).
Pouring through a sieve will ensure that you don't have unicorperated cream cheese in the Flan it will also remove the tiny air bubbles that blending caused. If you like a lumpy Flan feel free to skip the sieve.
Set aside.

5: Pour the cake batter into the Bundt Pan over the Caramel.
Pour the Flan over the cake.
the Flan will sink through the cake as it bakes.

6: You will need a roasting pan or other large pan with 1 inch of hot water in the bottom.
Place the Bundt Pan in the roasting pan and cover Bundt Pan with foil.
Bake for 1 hour
Remove foil baked for an additional 30-40 minutes until a knife inserted into center comes out clean.

Remove from water and allow to cool for a minimum of 1 hour.
Place cake plate over Bundt Pan and invert.
Cover and refrigerate.
serve chilled .