Chocolate Rum Cake

Prep Time: 15min

Total Time: 4hr00minServings: 15

Ingredients

Cake

1

box Betty Crocker® SuperMoist® devil's food or dark chocolate cake mix

1

cup water

1/3

cup vegetable oil

3

eggs

1

cup whipping cream

1

cup whole milk

1

can (14 oz) sweetened condensed milk

1/3

cup rum

Topping

1

cup whipping cream

2

tablespoons rum or 1 teaspoon rum extract

1/2

teaspoon vanilla

1

cup flaked coconut, toasted

1/2

cup chopped pecans, toasted

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.


• 2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.


• 3Bake 30 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.


• 4In 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.

Expert Tips

Instead of rum in the cake, use 1 tablespoon rum extract plus enough water to measure 1/3 cup. In the topping, substitute 1 teaspoon rum extract for the rum.

In Spanish, tres leches means "three milks." The milk trio in this recipe is whipping cream, whole milk and sweetened condensed milk.

To toast coconut, spread in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.