CHOCOFLAN IMPOSSIBLE CAKE
Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!
Provided by Sommer Collier
Categories Dessert
Time 1h20m
Number Of Ingredients 16
Steps:
- You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer.
- Set one oven rack in middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.
- Boil about 2 quarts of water for the Bain Marie.
- For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg. Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.
- For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds.
- Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter.
- Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake. Pour boiling water in the roasting pan about two inches high. Gently slide the pan onto the middle oven rack. Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.)
- Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. (If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.
- Serve at room temperature, or chill and serve cold. Both are !Muy Delicioso! Garnish with more cajeta if desired.
Nutrition Facts : ServingSize 1 slice, Calories 453 kcal, Carbohydrate 58 g, Protein 10 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 112 mg, Sodium 267 mg, Fiber 1 g, Sugar 39 g
IMPOSSIBLE CAKE
This cake has a reputation! A sweet and tempting caramel is drizzled into a greased Bundt® pan, followed by a gorgeous smooth mixture for a moist and rich chocolate cake and a layer of flan. Serve topped with more melted cajeta if you wish.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 2h26m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
- Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
- Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
- Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
- Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
- Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
- Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
- Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 59.4 g, Cholesterol 132.6 mg, Fat 20.3 g, Fiber 1.3 g, Protein 12.1 g, SaturatedFat 12 g, Sodium 364.3 mg, Sugar 40.9 g
CHOCOFLAN
Provided by Marcela Valladolid
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Put an oven rack in the middle of the oven and preheat to 350 degrees F.
- Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
- For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
- For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
TIE-DYE CAKE ROLL
This colorful jelly roll-inspired cake features a groovy tie-dye design that's easy to achieve and sure to impress. The trick to creating a clean cake spiral is to "train" the cake by tightly rolling it while still warm in a kitchen towel, which prevents cracking and makes it easy to re-roll once cooled. Kids can help with swirling together the colorful batter with a toothpick to create a marbled effect and rolling up the vanilla frosting-filled cake. Frosting roses and a shower of colorful rainbow sprinkles are the perfect finishing touches for this beautiful and festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the tie-dye cake: Position a rack in the center of the oven and preheat to 375 degrees F. Spray the bottom and sides of a 17 1/2-by-12 1/2-inch rimmed baking sheet with cooking spray, line the bottom with parchment paper and spray the parchment.
- Beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium speed until light and foamy, 1 to 2 minutes. Add 1/2 cup of the confectioners' sugar, increase the speed to medium high and continue to beat until shiny stiff peaks form, 3 to 4 minutes.
- Meanwhile, whisk the milk, oil, vanilla and egg yolks in a medium bowl. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar into a large bowl. Whisk the egg yolk mixture into the flour mixture until smooth and thick. Divide the batter between 6 small bowls. Tint each bowl a separate color with 1 to 2 drops of gel food coloring: red, orange, yellow, green, blue and purple. Stir each batter until no streaks remain. Divide the whipped egg white mixture between the 6 bowls (about 1/2 cup each), then gently fold until the batters are fluffy and no streaks remain.
- Drop large spoonfuls of the batter on the prepared baking sheet, alternating between the colors and making sure the batter reaches the edges of the baking sheet. Drag a toothpick or wooden skewer through the colors to create a marble-like tie-dye effect; do not overmix or the colors will become muddy. Bake until the cake springs back when gently pressed, about 12 minutes.
- Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife. Lay a clean non-terry cloth kitchen towel over the cake. Place a second baking sheet on top of the towel. Holding the baking sheets together, flip the cake to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a wire rack and let cool completely, about 45 minutes.
- For the vanilla frosting: Fill a medium saucepan about one-third full with water and bring to a boil over medium-high heat. Whisk the sugar, corn syrup, vanilla, cream of tartar, salt, egg whites and 3 tablespoons water in a large glass or metal bowl heatproof (see Cook's Note).
- Set the bowl over the saucepan, but not touching the water. Beat the mixture with a handheld electric mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. Increase the speed to medium high and continue to beat until the mixture is glossy and holds firm peaks, about 7 minutes. Remove from the heat and continue to beat until the mixture cools slightly, about 30 seconds more.
- While the frosting is still slightly warm, start to assemble the cake. Spoon about 3/4 cup of the frosting into a pastry bag fitted with an open-star pastry tip. Set aside.
- Gently unroll the cake, then spread on the remaining frosting (about 1 1/2 cups) with an offset spatula, leaving a 1/4-inch border around the edges. Top with the rainbow sprinkles. Starting at a short end, roll up the cake into a spiral and transfer it seam-side down to a cutting board. Use a dry pastry brush to brush away any confectioner's sugar on the cake roll as needed. Trim the ends with a serrated knife, then transfer to a platter. Pipe small rosettes and stars of frosting on top of the cake roll, then top with more sprinkles. Set aside at room temperature until the frosting is set and completely cool, about 30 minutes. The cake roll can be refrigerated for up to 3 days.
NITA'S CRAZY CAKE
Categories Cake Chocolate Dessert Bake Spring Vegan Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Place first 5 ingredients in 8x8x2-inch nonstick metal pan. Using handle of wooden spoon, poke three holes in dry ingredients. Combine 1 cup cold water, oil, vinegar, and vanilla in large glass measuring cup. Pour liquid ingredients into holes in dry ingredients (there will be some overflow). Using fork, stir until batter is smooth. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
IMPOSSIBLE CHEESECAKE
I have been baking this for nearly 20 years. By the name I would hazard a guess that I got it from a Bisquick box. Very good with fresh berries or brandied dark cherries. Not the classic, but very good in a pinch!
Provided by Michelle S.
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Grease 9 inch pie plate.
- Place milk, 2 t.
- vanilla, eggs,1 c.
- sugar, and bisquick in blender container.
- Cover and blend on high 15 seconds.
- Add cream cheese.
- Cover and blend on high 2 minutes.
- Pour into pie plate.
- Bake 40-45 minutes, or until center is firm.
- Combine sour cream, 2 t.
- vanilla, and 2 T.
- sugar.
- Spread over cheesecake that has cooled.
More about "impossible cake food"
THE “IMPOSSIBLE CAKE” IS SURPRISINGLY SIMPLE TO MAKE
From ca.news.yahoo.com
Estimated Reading Time 4 mins
WHAT IS IMPOSSIBLE CAKE? - SIMPLEMOST
From simplemost.com
Estimated Reading Time 2 mins
PREPARING FOR THE IMPOSSIBLE : RECIPES AND COOKING - FOOD NETWORK
From foodnetwork.com
Author By
THE “IMPOSSIBLE CAKE” IS SURPRISINGLY SIMPLE TO MAKE
From yahoo.com
Estimated Reading Time 4 mins
IMPOSSIBLE CAKE - QUIRKY COOKING
From quirkycooking.com.au
EASY EGG RECIPES - NC EGG ASSOCIATION
From ncegg.org
THE UNTOLD TRUTH OF IMPOSSIBLE FOODS - MASHED.COM
From mashed.com
IMPOSSIBLE CAKE - SAM'S KITCHEN
From samskitchen.com.au
IMPOSSIBLE CHEESECAKE RECIPE BY GOURMET.STATION | IFOOD.TV
From ifood.tv
THE “IMPOSSIBLE CAKE” IS SURPRISINGLY SIMPLE TO MAKE
From realsimple.com
WHAT HAPPENS TO THE CAKES ON BAKING COMPETITION SHOWS?
From thetakeout.com
DAREDEVIL’S IMPOSSIBLE CAKE - AMERICAN EGG BOARD
From incredibleegg.org
BAKING IMPOSSIBLE (TV SERIES 2021– ) - IMDB
From imdb.com
IMPOSSIBLE PIE | LOVEFOODIES
From lovefoodies.com
THE IMPOSSIBLE CAKE - RECIPE | TASTYCRAZE.COM
From tastycraze.com
10 BEST BISQUICK IMPOSSIBLE PIES RECIPES - YUMMLY
From yummly.com
IMPOSSIBLE PIE - JO COOKS
From jocooks.com
IMPOSSIBLE FOODS | ALL OF OUR RECIPES
From impossiblefoods.com
IMPOSSIBLE CAKE - TIN HOUSE
From tinhouse.com
IMPOSSIBLE CAKE | THE DAILY MEAL
From thedailymeal.com
IMPOSSIBLE CAKE (AKA CHOCOFLAN) - RICK BAYLESS
From rickbayless.com
IMPOSSIBLE CAKE - RECIPE | COOKS.COM
From cooks.com
36 IMPOSSIBLE CAKE IDEAS | RECIPES, FOOD, YUMMY FOOD - PINTEREST
From pinterest.com
IMPOSSIBLE PIE RECIPE - CAKESCOTTAGE
From cakescottage.com
IMPOSSIBLE FOODS PORK IS THE COMPANY’S NEW PLANT-BASED MEAT …
From eater.com
THE BEST IMPOSSIBLE CAKES RECIPES - KIWILIMON.COM
From us.kiwilimon.com
IMPOSSIBLE PIE, MAGIC CAKE, CALL IT WHATEVER: IT'S DELICIOUS DESSERT ...
From vancouversun.com
IMPOSSIBLE CAKE - LA RECETA DE LA FELICIDAD
From larecetadelafelicidad.com
IMPOSSIBLE 5-INGREDIENT CHOCOLATE CAKE - SOUTH YOUR MOUTH
From southyourmouth.com
IMPOSSIBLE FOODS | ALL OF OUR RECIPES - CANADA
From impossiblefoods.com
IMPOSSIBLE FOODS JUST LAUNCHED IN CANADA AND HERE'S WHERE TO
From blogto.com
IMPOSSIBLE CAKE - REVIEW BY GUSMOM - ALLRECIPES.COM
From allrecipes.com
10 'IMPOSSIBLE' MEAT RECIPES FOR WHEN YOU'VE RUN OUT OF IDEAS
From hunker.com
IMPOSSIBLE FOODS IS ENTERING THE FAKE MEAT GROCERY GAME
From ca.finance.yahoo.com
MAGIC CAKE - JO COOKS
From jocooks.com
IMPOSSIBLE CAKE RECIPE - V&V SUPREMO FOODS, INC.
From vvsupremo.com
WATCH BAKING IMPOSSIBLE | NETFLIX OFFICIAL SITE
From netflix.com
IMPOSSIBLE CAKE | "THIS RECIPE WAS SO SIMPLE. I MADE MY OWN …
From pinterest.com
BAKING IMPOSSIBLE - WIKIPEDIA
From en.wikipedia.org
IMPOSSIBLE PIE - OLD FASHIONED RECIPE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
WHAT IS IMPOSSIBLE MEAT | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love