Preheat oven to 350° F and grease a Bundt pan.
In a bowl, combine the chocolate cake mix, 3 eggs, melted butter, and 1 cup milk. Whisk to combine.
In a blender, combine the 5 eggs, sweetened condensed milk, and the evaporated milk. Blend to combine.
In the Bundt pan, dump the cake batter into the bottom and spread evenly.
Pour the contents of the blender into the Bundt pan, on top of the cake batter.
Cover with foil, then put the Bundt pan into a 9x13 glass baking pan or a large roasting pan. Pour water into the 9X13 pan so that water comes up one inch on all sides (this is called a water bath).
Bake for one hour, then remove from oven and water bath. Let cool at room temperature for about an hour, then refrigerate for at least 5 hours. When you are ready to serve, gently turn the Bundt pan over upside down onto a large serving dish.
Combine 1/2 can of the dulce de leche with about 1/4 cup of milk. Stir together as best as you can, and microwave for increments of 20 seconds, stirring well in between until it is smooth.
Drizzle the caramel in a zig-zag motion over the cake {makes a fancy presentation!}
Serve cold (refrigerate any leftovers) and...ENJOY!
