How to make
Pour the sugar and water for the caramel in a suitable container. Once the sugar caramelizes, pour it into the form you're going to be baking the cake in. Mine was a rectangular one, 11 3/4″ (30 cm) long and 8″ (20 cm) wide. Put the yufka on top of the caramel.
Beat the eggs with the sugar and add the heated milk+vanilla. Stir and pour this mixture over the yufka. Put it to bake in a water bath at 340°F (170 °C) for 20 min. In the meantime, prepare the cake mix.
Beat the eggs and sugar. Add the oil, flour, baking powder and beat again. Add the cocoa and stir.
Once the 20 min. have passed, take the oven dish out and pour in the brown mixture. Pour it in such that it covers the entire white mixture.
Return to the oven and bake another 25 min. at the same degrees. Invert the cake once completely cooled.
