Impossible Cake Express

Name: Impossible Cake Express
Prep time: 90 min
Cook time: 45 min
Yield: 8
Cuisine: Mexicana
Ingredients: 45 grams butter, at room temperature; 2 eggs; 1/2 packages chocolate cake mix, 260 g; 1/2 cups cow's milk; 1 tablespoon baking powder; 1 can condensed milk, 397 g; 1 can evaporated milk; 5 eggs; 1 teaspoon vanilla essence

Vasconia

Even if you placed the flan mixture after the cake mixture, when it cooks, it inverts and you will have, when flipping it, the cake on the bottom and the flan on top!

Reviewed by Editorial Team of Kiwilimón

Published: 27-02-2017

Preparation

45 mins

Low

For the cake: Grease with butter and flour a Pressure Cooker®. In the bowl of an electric mixer, cream the butter and add one egg. Alternate with half of the prepared flour (130 g) and a little of the milk, beating until fully integrated. Add the egg, the remaining flour, and the milk. While continuing to beat, add the baking powder. Pour the cake batter into the prepared Pressure Cooker® and set aside. For the flan: Blend the condensed milk, evaporated milk, eggs, and vanilla extract. Pour into the Pressure Cooker® over the cake batter. Cook on LOW heat, sealing the pot hermetically, WITHOUT PLACING THE PRESSURE REGULATOR. From the moment steam starts to escape, place the pressure regulator and let cook for 45 minutes (you can check if the cake is cooked after 35 minutes by inserting a tester needle or a toothpick). Remove the Pressure Cooker® from the heat, let cool, open the Pressure Cooker® and you're done! Unmold and store in the refrigerator.