Mission Impossible

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So sorry I’ve been gone a few days, sick children doesn’t leave much time to blog. Much like the cake I’m going to show you how to make today, hand foot mouth disease is an impossible mission considering there is no shot or treatment for it. Which I find very odd in this day and time. My poor 3 year old had most of his rash in his mouth, understandable given the name and how they get it — from touching things with their hands, feet or mouth or putting one of the first two into the third after touching something.

If you have or haven’t heard about this, there seems to be an epidemic going around. Right before mine got it, my niece and nephew got it and they live 3 states away along with some of their friends and me and my sister-in-law are clean freaks. So it can happen to anyone. I want to give props to a soup I found on Pinterest. The Anti-Viral Toddler Soup, I feel that this soup along with warm salt water gargles helped him get better faster and to make the ulcers dry up. Please check it out, its actually a great broth that you can add anything to to give a little boost to their immune system.

Now on to why y’all keep coming back to my blog– the food. Today I’m giving you the recipe for Pastel Impossible, or the Impossible Cake. Its pretty cool!  Basically, its a flan and a cake and the two parts switch places during cooking, like a magic trick. It is not only and interesting topic of conversation, its also super moist and delicious.  Bare with me, I’ve had to translate this recipe from Spanish to English.

Pastel Impossible

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1 chocolate cake box mix
1 can evaporated milk
1 can sweetened condensed milk
1/2 cup regular milk
4 eggs
4 ounces cream cheese
1Tblsp vanilla
Cajeta ( a Mexican caramel drizzle, usually found in the Mexican section of most grocery stores)

Preheat oven to 350 degrees. Spray a Bundy pan with oil.

For the cake part:  Prepare the cake mix as directed on the box. Slowly pour it into the pan.

For the flan part:  To prepare the flan, mix all the milks together with the cream cheese, eggs, and vanilla. Mix well.  Very carefully, scoop the flan mixture into the pan on top of the cake mix.

Cover the pan with aluminum foil and crimp it all around. Make sure its sealed well, this is important!

In a large, deep pan place the bundt pan inside and fill with water to cover around half the bundt pan. Cover the entire thing with aluminum foil. Seal the edges well.  

Cook for 1 1/2 to 2 hours. Do not uncover to check the cake until time is up.

When its time to take the cake out, remove it and let it rest 15 to 20 minutes.  When time is up, place a plate on top and flip the cake onto it. Place it in the fridge to cool.

When time to serve, you can drizzle the cajeta over the cake.