Impossible Cake

Name: Impossible Cake
Prep time: 60 min
Yield: 20
Cuisine: Mexicana
Ingredients: 1 package chocolate cake mix; 5 eggs; 1 can condensed milk; 1 can evaporated milk; 1 teaspoon vanilla essence; 1 piece cream cheese; cajeta

Karenina Rivera

Chocolate cake with a delicious second layer of flan, known as impossible cake or chocoflan. I made it myself, and I assure you it turns out delicious and is very easy to make.

Reviewed by Editorial Team of Kiwilimón

Published: 26-12-2010

Preparation

Low

Prepare the cake mixture according to the instructions on the box. Set the mixture aside. For the flan, put all the other ingredients except the cajeta in the blender. Grease and flour a mold and put some cajeta at the bottom, just enough. Pour the cake mixture into the mold with cajeta until it covers a little less than half, then gradually add the flan mixture (what was blended). It doesn't matter if the flan mixture overlaps the cake mixture... the magic happens while baking, just try not to mix the two mixtures too much. Cover the mold with aluminum foil and place water in a larger baking dish, placing the mold with the cake inside it. This is to cook it in a water bath. Do not add too much water because if the mold floats, it will cook unevenly. Bake for approximately 45 minutes at 180ºC; you can wait that time or a little less, and insert a toothpick. If it comes out clean, the cake is ready. You need to wait for it to cool because if you unmold it while hot, the cake will sink. Once it's cold or warm, unmold it and decorate with red fruits or whatever you like.