In sauce pan bring brown sugar and 1 cup of water to a boil, lower temp and let simmer until most of the water has dissolved and it starts getting consistency of caramel sauce.

Pour caramel mix on the bottom of the cake pan covering it completely. Mix cake mix following the directions on its box and put in a greased cake pan spreading it out evenly

In a bowl mix 4 eggs milk and condensed milk until smooth.

Pour egg and milk mixture carefully over the chocolate cake mixture.

Put i preheated oven at 350 degrees for about 45 minutes.

Remove from oven let cool to about room temperature then put in refridgerator for at least 6hrs. The longer it stays in the fridge the better.

Place a flat cookie sheet over the cake pan and gently flip it over and remove the cake pan.