Dulce de Leche Chocoflan Cake

Preheat oven to 350° F. Move oven rack to lowest position. Spray a 10-inch Bundt pan with nonstick cooking spray. Place a roasting pan half filled with water in the oven.

Heat 1/2 cup sugar in small saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of prepared Bundt pan; swirl around bottom to coat.

Sift flour, baking soda, baking powder and cocoa in a small bowl. In a separate small bowl, stir together 1 1/4 cups evaporated milk and lemon juice.

Place butter and remaining 1 cup sugar in a large mixing bowl, beat until light and fluffy. Beat in 1 egg. Alternately add in flour mixture and evaporated milk mixture. Beat until fully combined. Pour into prepared Bundt pan.

Place dulce de leche, remaining 1 1/2 cups evaporated milk and remaining 3 eggs in a blender; cover. Blend until combined. Pour over cake batter. Cover with foil.

Place Bundt pan in the roasting pan in the oven. Bake for 1 hour and 10 minutes or until wooden pick inserted in cake comes out clean. Remove pan from water.

Let cool completely. Invert cake onto a serving dish.