- 7 large eggs divided
- 1/2 Cup cajeta (Mexican caramel sauce)
- 1 box chocolate fudge cake mix (15.25 oz)
- 1 1/2 Tablespoon ground cinnamon
- 1 1/4 Cup water
- 1/2 Cup vegetable oil
- 1 Cup low fat milk
- 1 14 oz can sweetened condensed milk
Preheat oven to 350° F.
Spray a 12 cup Bundt pan with nonstick cooking spray.
Spread ½ cup of cajeta in bottom of pan.
In a mixing bowl, add cake mix, cinnamon, water, oil and 3 eggs.
Mix until all ingredients are well combined.
Pour mixture into prepared Bundt pan.
Place remaining eggs, milk and condensed milk in a blender container.
Blend for 10 seconds or until all ingredients are mixed completely.
Pour mixture over batter.
Cover Bundt cake pan loosely with aluminum foil and place in a roasting dish.
Place in center oven rack and fill roasting dish with 1-inch of boiling water.
Bake for 48-50 minutes or when tested with a knife, it comes out clean.
Remove from oven and water bath.
Uncover and let cool for at least 2 hours.
Place a large cake plate over Bundt pan.
Invert quickly and remove pan.
Top with more cajeta sauce.
Slice and serve.