
Daredevil’s Impossible Cake

Daredevil’s Impossible Cake
75m total time
25M prep time
8 ingredients
10 servings
Ratings






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.
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
|
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.
Calories | 495 |
Total fat | 21 g |
Saturated fat | 7 g |
Polyunsaturated fat | 7.2 g |
Monounsaturated fat | 4.7 g |
Cholesterol | 149 mg |
Sodium | 520 mg |
Carbohydrates | 68 g |
Fiber | 2 g |
Sugar | 49 g |
Protein | 11 g |
Vitamin A | 89 mcg |
Vitamin D | 1 mcg |
Folate | 22 mcg |
Choline | 143 mg |
Calcium | 287 mg |
Iron | 2 mg |
Potassium | 318 mg |