Moist, tender cake is topped with a rum-flavored sauce, then garnished with whipped cream, coconut and nuts.
Bake-Off® Contest 34, 1990
Janice Weinrick
La Mesa, California
Cake
-
1
-
box (1 lb 2.25 oz) yellow cake mix with pudding
-
1
-
cup water
-
1/3
-
cup vegetable oil
-
3
-
eggs
Sauce
-
1
-
cup whipping cream
-
1/3
-
cup rum or 1 teaspoon rum extract plus 1/3 cup water
-
1
-
can (14 oz) sweetened condensed milk (not evaporated)
-
1
-
can (12 oz) evaporated milk
Topping
-
1
-
cup whipping cream
-
1/3
-
cup coconut chips, toasted
-
1/3
-
cup chopped macadamia nuts
Steps
-
1
Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into baking dish. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
-
2
Meanwhile, in large bowl, mix sauce ingredients. Using long-tined fork, pierce hot cake in baking dish every 1 to 2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill. (Cake will absorb most of sauce mixture.)
-
3
Before serving, in small bowl, beat 1 cup whipping cream until stiff peaks form. Spread over cold cake. Sprinkle with coconut and macadamia nuts. Cover and refrigerate any remaining cake.
-
1
Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into baking dish. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
-
2
Meanwhile, in large bowl, mix sauce ingredients. Using long-tined fork, pierce hot cake in baking dish every 1 to 2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill. (Cake will absorb most of sauce mixture.)
-
3
Before serving, in small bowl, beat 1 cup whipping cream until stiff peaks form. Spread over cold cake. Sprinkle with coconut and macadamia nuts. Cover and refrigerate any remaining cake.
Expert Tips
To toast coconut, spread on cookie sheet; bake in 350°F oven 7 to 8 minutes, stirring occasionally, until light golden brown.
Tres Leches Cake is a classic Nicaraguan cake soaked with three forms of leches, or “milks.” It is a very moist cake and becomes more flavorful as it's stored. Refrigerate it tightly covered up to 3 days.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 220
% Daily Value
- Total Fat
- 25g
- 38%
-
- Saturated Fat
- 11g
- 55%
- Trans Fat
- 1g
- Cholesterol
- 90mg
- 30%
- Sodium
- 310mg
- 13%
- Total Carbohydrate
- 45g
- 15%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 37g
- Protein
- 6g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 20%
- 20%
- Iron
- 4%
- 4%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2016 ®/TM General Mills All Rights Reserved