Pastel imposible

How to bake an Impossible Cake
Baking an Impossible Cake is not as impossible as its name implies; it is simple, and delicious. The Impossible Cake is an enjoyable dessert that consistsof a chocolate cake base and a silky-thick coverage of Neapolitan caramel custard made ​​with evaporated milk, condensed milk, and “cajeta” (goat milk based caramel-like spread or syrup); giving it a rich andexquisite tantalizing two-tone appearance and at the same time leaving a burnt caramelized fragrance around the kitchen. The Impossible Cake is very traditional in Latin America’s gastronomy, particularlyin Mexico and Peru. The Impossible Cake preparation requires a few simple steps and ingredients in order to obtain good results.
To bake the Impossible Cake, ingredients must be at roomtemperature, organized, and placed in correct measurement tools. First, turn the oven on, and preheat to 375 degrees. Second, you will need a mixing bowl about 3 inches deep. Third, prepare the mold; you willneed 120 grams of unsalted butter, 1 cup of wheat flour, and 1 cup of “cajeta” caramel. Fourth, moderately butter every spot in the mold, sides and bottom; once it is fully greased, you can gentlysprinkle the wheat flour all around it, tapping and covering the buttered spots in the mixing bowl. Make sure you microwave the Cajeta for 30 seconds to be able to pour it on the bottom of the butteredmold, letting it sit for at least a few minutes until the mixes are ready.
After that, we need to make the batter for the cake. Firstly, in a container we are going to mix 1 box of chocolate cake mixwith 1 cup of canola oil, 4 eggs, and 1 can of evaporated milk; all ingredients must be perfectly integrated and dissolved when mixing. Secondly, pour the chocolate batter into your buttered mold andlet it sit until the mix for the Neapolitan flan is ready. Thirdly, in another bowl we will need 1 can of condensed milk, 1 can of evaporated milk, 6 eggs, and 1 teaspoon of vanilla extract...