PREHEAT oven to 350° F. SPRAY a 12 cup Bundt pan with nonstick cooking spray.
SPREAD ½ cup of cajeta in bottom of pan. In a mixing bowl, ADD cake mix, cinnamon, water, oil and 3 eggs. MIX until all ingredients are well 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 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 48-50 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.
PLACE a large cake plate over bundt pan. Invert QUICKLY and REMOVE pan. TOP with more cajeta sauce. SLICE and serve.
INGREDIENTS
EGGS, divided
7 large
cajeta (Mexican caramel sauce)
1/2 cup
box chocolate fudge cake mix (15.25 oz)
1
ground cinnamon
1 1/2 Tbsp.
water
1 1/4 cups
vegetable oil
1/2 cup
low fat milk
1 cup
14 oz can sweetened condensed milk
1
tips
Can be topped with dollops of whip cream that have chocolate chunks placed on top.
This recipe is an excellent source of protein and choline and a good source of vitamin A.
American Egg Board