Grease a mold with butter and cover the bottom with the cajeta.
For the pancake: Prepare the chocolate cake flour as it says the instructions of the box, if you see that your mixture is left with a very watery consistency add about 2 or 3 tablespoons of wheat flour this to have a thicker consistency. which will later serve you for the emptying of the mixtures.
For the flan: Liquify the milk can (condensed milk) and the tin of carnation (evaporated milk) together with 5 eggs and vanilla.
Since you have both the mix of the pancake and the flan, in a mold of approximately 28 to 30 cm either screw or normal (the same that already has the bottom with cajeta), empty the mixture of the cake in your mold taking care that it do not exceed half of your mold as you run the risk that when the bread sponge your cake overflows, then empty the flan mixture on top of the cake mix (if you read well on the cake mix, without the bread having been cooked before, just as it is heard), you empty the mixture of the flan by one edge of the mold very smoothly so that our mixtures do not stir together, if you have difficulty in the trickle of the flan mixture put a spoon to soften the fall since the two mixtures are in the mold the mixture of bread is below and the one of the flan is above.
Place the mold in the oven at 200º for 30-40 min, when you take it out with a knife or chopstick if it comes out clean it is ready.
Remove immediately and unmold carefully.
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