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Prep 30min
Total4hr0min
Ingredients11
Servings15
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Ingredients
Cake
1
box 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
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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.
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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.
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