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– 1 cup dulce de leche or caramel sauce, divided – 1 15.25-ounce box chocolate fudge cake mix – 1 1/2 tablespoons ground cinnamon – 1 1/2 cups water – 1/2 cup vegetable oil – 7 large eggs, divided – 1 cup low-fat Real California milk – 1 14-ounce can Real California sweetened condensed milk – 8-10 strawberries, rinsed (for decorating)
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Serves 12
Prep: 15 minutes
Bake: 55 minutes
Cooling: 2 hours

Preheat oven to 350° F. Spray a 12-cup Bundt pan with nonstick cooking spray.

Spread 1/2 cup dulce de leche in bottom of pan. Set aside.

Whisk together cake mix, cinnamon, water, oil, and 3 eggs in a large bowl. Mix well until all ingredients are combined. Pour mixture into prepared Bundt pan.

Place remaining eggs, milk, and condensed milk in a blender container. Blend for 10 seconds or until all ingredients are mixed completely. Pour mixture over cake batter.

Cover Bundt cake pan loosely with aluminum foil and place in a roasting dish. Place in center oven rack and fill roasting dish with 1 inch of boiling water. Bake for 50-55 minutes or when tested with a knife it comes out clean.

Remove from oven and water bath. Uncover and let cool for at least 2 hours.

Run a small knife around the edges of cake to separate from mold. Place a large cake plate over Bundt pan. Invert quickly and remove pan. Top with remaining dulce de leche if desired. If dulce de leche is too thick to pour, warm for 30 seconds in the microwave and stir. Place strawberries in center of chocoflan. Slice and serve.