We could give up chocolate… but we’re not quitters. This Impossible Chocolate Cake is the perfect way to celebrate any special occasion.
7 large EGGS, divided
½ cup cajeta (Mexican caramel sauce)
1 box chocolate fudge cake mix (15.25 oz)
1 ½ Tbsp. ground cinnamon
1 ¼ cups water
½ cup vegetable oil
1 cup low fat milk
1 14 oz can sweetened condensed milk
1.) PREHEAT oven to 350° F. SPRAY a 12 cup Bundt pan with nonstick cooking spray.
2.) 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.
3.) 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.
4.) 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.
5.) REMOVE from oven and water bath. UNCOVER and let cool for at least 2 hours.
6.) PLACE a large cake plate over bundt pan. Invert QUICKLY and REMOVE pan. TOP with more cajeta sauce. SLICE and serve.