I made this yummy cake today. We are having some company over tonight so Im excited to taste it! It looks yummy and Im sure it will taste great!!
1 package Betty Crocker® SuperMoist® yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup whipping (heavy) cream
1 cup whole milk
1 can (14 oz) sweetened condensed milk
1/3 cup rum
Topping
1 cup whipping (heavy) cream
2 tablespoons rum or 1 teaspoon rum extract
1/2 teaspoon vanilla
1 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted
1.Heat oven to 350°F. Grease bottom only 13x9-inch pan with shortening or spray bottom with cooking spray.
2.In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3.Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
4.In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup whipping (heavy) cream
1 cup whole milk
1 can (14 oz) sweetened condensed milk
1/3 cup rum
Topping
1 cup whipping (heavy) cream
2 tablespoons rum or 1 teaspoon rum extract
1/2 teaspoon vanilla
1 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted
1.Heat oven to 350°F. Grease bottom only 13x9-inch pan with shortening or spray bottom with cooking spray.
2.In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3.Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
4.In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.
7 comments:
Oooh - that looks good. I wish I was coming over for dinner!
Looks great! Rum...I'm so there!
I don't think I've ever had tres leche cake, but I keep seeing it around the blogs. Yours looks delicious! Hope the dinner went well!
This looks SO yummy! I've only ever had a cake like this once, but never made!
Your dinner sounds amazing and the cake, WoW! I love the sound of all the ingredients in your cake and this looks delicious and moist! I know your company just loved EVERYTHING. =)
Just for added support, you can do 1/4 of the preserves recipe, and put the preserves in a cute dish for morning toast if canning does not sould like something you have time for. The aroma and color of the preserves is wonderful and I know once you tried this, you would be hooked!
It looks GOREOUS!!!
My absolute favorite cake of all time! Decadent and delicious!
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