A yummy Mexican version of chocolate cake with a little something SPECIAL on top!
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590 per serving
- 1 Chocolate or Devil's Food Cake Mix
- 1 cup Caramel Sauce or Mexican "Cajeta"
- 1/2 cup vegetable oil
- 1 can of evaporated milk
- 6 eggs
- 1-1/3 cup water
- 1 teaspoons Mexican Vanilla
- 1 teaspoons cinnamon
Preheat oven to 350F. Spread the cajeta in the bottom of a 10-inch cake pan. (The cake pan needs to be at least 3-inches deep.)
Prepare the cake mix according to package directions with 3 of the eggs, the oil, and water.
Pour the batter into the cake pan.
Puree the remaining 3 eggs, the evaporated milk, sweetened condensed milk and vanilla in a blender until smooth.
Gently ladle the milk mixture over the cake batter.
Place cake pan inside of a larger baking pan. Fill the larger pan halfway up with hot water. (In Spanish this is called a Bao Maria, in English it's known as a Water Bath and in the cooking world it is known as a Bain Marie.)
Bake for 1 hour and 20 minutes, or until a toothpick inserted in center of cake comes out clean. Remove cake pan from oven; let cool to room temperature on a wire rack. Invert a plate on top of the cake pan. Flip the plate and cake pan over. Carefully remove the cake pan.
Dig in, and don't be surprised if it disappears within an hour! Refrigerate any leftovers if any!