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Dessert
Impossible Chocolate Cake
We could give up chocolate… but we’re not quitters. This Impossible Chocolate Cake is the perfect way to celebrate any special occasion.
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Prep + Chill Time
2 hours 30 min
Cook Time
50 min
Total Time
3 hours 40 min
We could give up chocolate… but we’re not quitters. This Impossible Chocolate Cake is the perfect way to celebrate any special occasion.
Ingredients
- 7 large Rosemary Farm Eggs, divided
- 1/2 cup cajeta (Mexican caramel sauce)
- 1 box chocolate fudge cake mix (15.25 oz)
- 1 1/2 tbsp ground cinnamon
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 1 cup low fat milk
- 1 14 oz can sweetened condensed milk
Instructions
- Preheat oven to 350° F. Spray a 12 cup Bundt pan with nonstick cooking spray.
- Spread 1/2 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.
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