Chocolate Cake with Caramel Raspberry Sauce
1 box devils food cake mix
1 carton refrigerated El Mexicano Cajeta
1 cup Canyon Foods Seedless Raspberry Chipotle Sauce
1 can (14 oz.) sweetened condensed milk
8 ozs. H-E-B Cream Cheese, softened
1 can (12 ozs.) evaporated milk
1 tablespoon Morton & Bassett Pure Vanilla Extract
Heat oven to 350°. You will need a bundt pan for cake and a shallow, l
arger baking pan to place bundt pan in for water-bath baking method.
Follow directions on cake mix package to prepare cake batter. Leave ba
tter in mixing bowl and set aside.
Blend créme caramel ingredients in a large food processor or an electr
ic mixer until smooth.
Spread about half the cajeta over bottom and sides of bundt pan with a
spoon (do NOT grease or spray pan first). Place bundt pan inside larg
er pan. Pour créme mixture into pan over cajeta. Drop cake batter by s
poonfuls into créme mixture; do not blend. Place in oven; pour hot wat
er, to a 2 inch-depth, into outside pan.
Bake 1 hour or until cake springs back when touched lightly (cake will
rise to top during baking process). Remove cake from water bath and p
lace on a rack to cool at least 1 hour. Chill thoroughly.
To remove cake from pan, run a knife around edges. Invert a round cake
platter on top of bundt pan; turn over and cake will release from pan
onto platter (créme caramel will now be on top). Pour raspberry sauce
on platter around cake. Cut into slices and serve with additional caj
eta, if desired. Cake will keep for several days in the refrigerator;
cover with plastic wrap before chilling.
No Nutritional Information Available