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
|