IMPOSSIBLE CAKE RECIPES

Steps:

• Preheat oven to 350°F.
• Spray 10-cup Bundt pan with no stick cooking spray.
• Spread 1/2 cup of the dulce de leche in bottom of prepared pan.
• Place Bundt pan in large roasting pan.
• Set aside.
• Beat eggs, sweetened condensed milk, evaporated milk, cream cheese, and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed (or with wire whisk) until well blended.
• Set aside.
• Prepare cake mix as directed on package, adding remaining 2 teaspoons vanilla.
• Pour batter over dulce de leche in pan.
• Slowly pour flan mixture over batter.
• Cover pan with foil sprayed with no stick cooking spray.
• Carefully pour hot water into roasting pan to come halfway up sides of Bundt pan.
• Bake 1 hour or until toothpick inserted near center comes out clean.
• Transfer Bundt pan from water bath to wire rack.
• Remove foil.
• Cool completely.
• Refrigerate at least 6 hours or overnight.
• Loosen cake from sides of pan.
• To unmold, invert pan onto a serving platter.
• Remove pan.
• Mix remaining dulce de leche and milk in small saucepan.
• Cook and stir over medium heat until mixture reaches pourable consistency.
• Pour or spoon over Chocoflan to serve.

Steps:

• Preheat the oven to 320°F (160 °C). Prepare a cake form with a hole, butter it very well. Youre going to be baking in a water bath.
• In a casserole, melt the butter and chocolate . Leave it aside. In a bowl, beat the eggs and sugar until whitened. Add the chocolate mixture, stir. Sift the flour with cocoa and baking powder directly over the bowl and stir the 2 mixtures with a spatula or wooden spoon until homogeneous.
• In a bowl, pour in the milk, condensed milk , carefully stir in the eggs and cream cheese . Beat with the mixer on low just to homogenize.
• In the cake form, first pour in the mixture with the chocolate, the cake batter, then the liquid mixture slowly and carefully on top.
• Pour warm water into a tray, the water level needs to reach up to 3/4 the height of the cake form. Put the cake form in it.
• Bake at 320°F (160 °C) for about 1 hour. Check with a wooden skewer - it needs to come out of the cake dry, without crumbs stuck to it.
• Leave the ready cake in the oven for 10 min. Take it out, leave to cool completely in the form. After its cooled, slide a warm knife along the edges of the form to separate it from the walls. Place a warm platter on top of it and carefully invert it. Its ready to serve.
• Source: Silvita and Culinary Adventure.
• Notes: Its a really good, tasty cake, which looks like Kodrit Kadir to some extent. During baking, the layers will swap places - the egg cream will fall to the bottom, while the cake will rise to the top. When you flip it over you get a 2-layer cake with a tasty juicy chocolate layer on the bottom and a soft egg cream on top. You can add caramel if desired.