IMPOSSIBLE CAKE

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 non-stick cooking spray.

2. SPREAD½ cup ofcajeta 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 plane on a roasting dish. PLACE in center oven rack andFILLroasting 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 REMOVEpan. TOP with more cajeta sauce. SLICE and serve.

Can be topped with chunks of chocolate placed in whip cream dollops on top of cake.

Per serving: 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

This recipe is an excellent source of protein and choline and a good source of vitamin A.