Mexican Cajeta Chocolate Cake Recipe

• 1 box chocolate devil's food cake mix
• Additional ingredients based on cake mix instructions
• 11 ounces cajeta caramel topping
• 14 ounces sweet condensed milk
• 12 ounces evaporated milk
• 1/2 cup milk
• 8 ounces cream cheese, room temperature
• 1 teaspoon vanilla extract
• 5 eggs
• Hot water

1. Bring cream cheese to room temperature.
2. Prehat oven to 350ºF and grease and flour a large Bundt pan.
3. Warm the jar of cajeta and pour it into the Bundt pan.
4. Bake cake according to instructions of the box.
5. Pour batter into the Bundt pan.
6. In a blender, mix all three milks with the cream cheese, eggs, and vanilla.
7. Pour the mixture very slowly in the Bundt pan so it covers the bottom of the cake batter.
8. Take a piece of foil and spray it with non-stick spray. Cover the Bundt pan with the foil. It might be tight.
9. Place the Bundt pan inside a larger pan and place it in the oven.
10. Pour 2-inches of hot water into the outside pan.
11. Keep covered with foil and bake for 2 hours.
12. When finished baking, remove cake and allow to cool. Remove aluminum foil.
13. Invert cake on a large plate or serving dish. Allow the cajeta to drip down the cake.
14. Refigerate before serving.

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