Impossible Chocolate Cake

7 large 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

PREHEAT oven to 350° F. SPRAY a 12 cup Bundt pan with nonstick cooking spray.

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.

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.

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.

495 Calories
21 g Total fat
7 g Saturated fat
7.2 g Polyunsaturated fat
4.7 g Monounsaturated fat
149 mg Cholesterol
520 mg Sodium
68 g Carbohydrates
2 g Fiber
49 g Sugar
11 g Protein
89 mcg Vitamin A
1 mcg Vitamin D
22 mcg Folate
143 mg Choline
287 mg Calcium
2 mg Iron
318 mg Potassium

PER SERVING: 1/10 OF RECIPE