Impossible cake with cajeta flan, evaporated milk, walnuts and flour

  • Decorate with nuts
  • The impossible cake, also known as chocoflan, is a baking classic, due to its combination of spongy sponge cake.


1 cup of sugar, for the caramel
1 box of Three Star Chocolate Cake Prepared Flour, for the cake
3 eggs, for the cake
1 1/4 cups of water, for the cake
1/3 cups of oil, for the cake
1 can of evaporated milk, for the flan
3/4 cups of cajeta, for the flan
6 eggs, for the flan
to taste walnut, to decorate
to taste strawberry, to decorate


For the caramel: add the sugar to a pot and cook for about 10 minutes or until the sugar is completely dissolved and the caramel is a light brown color, then pour it into a cake pan previously greased with butter and sugar until covered. the bottom. Booking.

For the cake: mix the Tres Estrellas® Chocolate Cake Prepared Flour, the egg, the water and the oil until incorporated. Pour the mixture into the cake pan with caramel in the bottom and set aside.

For the flan: blend the evaporated milk, cajeta and egg until you obtain a homogeneous mixture. Pour the flan mixture over the cake mixture, little by little. Cover with aluminum foil and bake in a bain-marie at 200°C for two hours.

Let the impossible cake cool and decorate with walnuts and strawberries.