Impossible Cake Recipes

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IMPOSSIBLE CAKE



Impossible Cake image

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

¼ cup cajeta, sweetened caramelized goat's milk syrup
1 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ cup butter, softened
2 ½ tablespoons butter, softened
1 cup white sugar
1 egg
2 tablespoons strong brewed coffee
1 cup whole milk
2 ½ cups evaporated milk
1 (14 ounce) can sweetened condensed milk
4 eggs
1 teaspoon vanilla extract

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 IMPOSSIBLE CAKE



Chocoflan Impossible Cake image

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

14 ounces sweetened condensed milk
12 ounces evaporated milk
4 ounces cream cheese, (softened)
3 large eggs
4 teaspoons vanilla extract, (Mexican if possible)
10 tablespoons unsalted butter, (softened)
1 cup granulated sugar
1 large egg
1 3/4 cups all-purpose flour
1/2 cup cocoa powder, (unsweetened)
1 tablespoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 cup buttermilk
2 tablespoons softened butter (for greasing)
1/4 cup cajeta ((caramel sauce))

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

PINEAPPLE-LIME IMPOSSIBLE CAKE



Pineapple-Lime Impossible Cake image

This version of an Impossible-style Cake has distinct layers of pineapple cake and lime flan, that magically separate while baking. The pineapple caramel topping is essential--and made after the cake has cooled--so be sure not to skip it. While this may not be traditional in flavor or cooking method for an Impossible Cake, it's definitely a delicious variation and well worth the extra effort. Prepare ahead: this needs to cool at least 4-8 hours.

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 7h30m

Yield 14

Number Of Ingredients 21

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can fat-free evaporated milk
¼ cup freshly squeezed lime juice
4 large eggs, at room temperature
2 tablespoons lime zest
1 pinch salt
1 teaspoon vanilla extract
1 (20 ounce) can pineapple slices in juice, undrained
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
2 tablespoons unsalted butter
2 tablespoons firmly packed brown sugar
1 pinch salt
½ teaspoon grated lime zest
4 tart cherries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).
  • Combine condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, and vanilla extract for flan in a large bowl; whisk until thoroughly combined. Pour mixture into the prepared pan.
  • Remove 4 pineapple slices and 1/2 cup pineapple juice from the can of pineapple. Cover and place in the refrigerator to reserve for the caramel topping.
  • Place remaining pineapple slices and juice in the bowl of a food processor; blend until smooth. This should result in approximately 1 1/4 cups pureed pineapple.
  • Whisk flour, baking powder, baking soda, and salt together in a small bowl until combined.
  • Cream sugar and butter in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla. Add 1/2 of the dry ingredients, and mix until just combined. Stir in 1/2 of the pineapple puree until just combined. Continue adding dry ingredients alternately with pineapple puree, mixing until just combined. Place large spoonfuls of cake batter over the flan layer as evenly as possible; don't worry if they mix, they will separate during baking. Cover the Bundt® pan tightly with lightly greased aluminum foil and place it into a large roasting pan.
  • Place in the preheated oven and fill the roasting pan with enough water to come 1/3 of the way up the sides of the Bundt® pan, or at least 1 inch deep. Bake in the hot water bath until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
  • Remove from the water bath, remove aluminum foil, and allow cake to cool in the pan for 1 hour. Carefully run a table knife around the edges to loosen. Invert carefully onto a serving plate or platter and allow to cool to room temperature, about 30 minutes. Loosely cover cake and place into the refrigerator for 4 hours to overnight.
  • Shortly before you are ready to serve the cake, combine butter and brown sugar for caramel topping in a large skillet over medium-low heat. Cook, stirring often, until bubbling and sugar has melted, about 2 minutes. Pour in reserved 1/2 cup pineapple juice; cook and stir until mixture is bubbling and thoroughly combined, about 2 minutes. Add reserved pineapple slices and cook, stirring the sauce frequently, about 3 minutes. Flip pineapple slices over; cook and stir until sauce has thickened and turned a slightly deeper golden brown color, about 3 minutes more.
  • Quickly and carefully place the pineapple slices on top of the cooled cake. Spoon caramel sauce over top of the pineapple slices and cake. Garnish with lime zest and cherries.

Nutrition Facts : Calories 368.7 calories, Carbohydrate 55.3 g, Cholesterol 112 mg, Fat 13 g, Fiber 0.9 g, Protein 8.6 g, SaturatedFat 7.5 g, Sodium 329.9 mg, Sugar 42.2 g

IMPOSSIBLE CHEESECAKE



Impossible Cheesecake image

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

3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Bisquick
2 (8 ounce) packages cream cheese, cut into 1/2 inch cubes,softened
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

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.

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