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
|
Directions
- PREHEAT oven to 350° F. SPRAY a 12-cup bundt pan with nonstick cooking spray.
- SPREAD ½ cup of cajeta in the bottom of the 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.
Insider 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.
Nutritional Info
Per Servings: 1/10 of Recipe
| 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
|