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, larger baking pan to
place bundt pan in for water-bath baking method.
Follow directions on cake mix package to prepare cake batter. Leave batter in mixing bowl
and set aside.
Blend créme caramel ingredients in a large food processor or an electric mixer until smoot
Spread about half the cajeta over bottom and sides of bundt pan with a spoon (do NOT greas
e or spray pan first). Place bundt pan inside larger pan. Pour créme mixture into pan over
cajeta. Drop cake batter by spoonfuls into créme mixture; do not blend. Place in oven; po
ur hot water, 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 place on a rack to cool at least 1 hour.
To remove cake from pan, run a knife around edges. Invert a round cake platter on top of b
undt 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 addi
tional cajeta, if desired. Cake will keep for several days in the refrigerator; cover with
plastic wrap before chilling.