Mission: Impossible Cake
Recipe type: Dessert
Cuisine: Mexican
Serves: 8-10
  • **For the Flan
  • •4 eggs
  • •1 can sweet condensed milk
  • •1 can evaporated milk
  • •1 tbsp vanilla extract
  • •4 oz. (100gr) cream cheese
  • •chocolate sauce
  • **For the Chocolate Cake:
  • •1 cup devil’s food cake mix
  • •½ cup vegetable oil
  • •½ cup milk
  • •1 egg
  1. Preheat oven to 350° F (175° C)
  2. Blend together eggs, milks, vanilla and cream cheese until well mixed.
  3. In a separate bowl prepare devil’s food cake mix by mixing all the ingredients together until you obtain a smooth batter.
  4. Pour about 2-3 TBSP of chocolate in the bottom of a baking pan. (You can use some non-stick spray in the pan)
  5. Pour the flan mix over the chocolate sauce.
  6. Pour the chocolate batter slowly and evenly over the flan mix (it will go straight to the bottom, but it will raise while baking)
  7. Place the pan into a larger pan with about ½ cup of water in it to bake in bain Marie or double boiler.
  8. Cover with foil and bake for about 1 hour. The chocolate cake will move to the top and you can check readiness with a knife or toothpick.
  9. Remove from oven and let it cool.
  10. Refrigerate for at least 2 hours before inverting the cake over a cake dish. The chocolate sauce will flow over the cake.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2008/01/17/mission-impossible-cake/