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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a decadent dessert for chocolate lovers. I love the addition of a custardy layer AND oozing caramel.... Ingredients:
1 box chocolate cake mix |
ingredients to make cake as directed on box |
1 jar of caramel icecream topping |
1can sweetened condensed milk |
1can evaporated milk |
1/2 cup regular milk (use whole milk for this) |
8 ounces cream cheese, softened |
1 teaspoon vanilla |
5 eggs |
hot water |
Directions:
1. Preheat oven to 350 degrees; spray a 12-cup bundt pan with cooking spray;
2. Pour caramel topping into bundt pan, distributing equally;
3. Prepare cake mix according to package directions;
4. Pour the prepared cake batter into the cake pan over the caramel topping;
5. Pour condensed, evaporated and regular milks into a blender or mixing bowl;
6. Add softened cream cheese, vanilla and eggs; blend or mix until smooth;
7. Pour the milk (custard) mixture very carefully over the cake batter;
8. Spray a sheet of aluminum foil with cooking spray and cover the bundt pan tightly with the foil;
9. Set the Bundt pan into a large baking pan and put it into the oven;
10. Carefully pour hot water into the larger pan to a depth of 2 inches;
11. Bake two hours; remove cake from water bath and oven;
12. Allow cake to cool for 15 minutes;
13. Remove aluminum foil;
14. Invert cake onto a large plate;
15. The caramel topping should flow down the sides!
16. Cool cake completely then refrigerate.
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