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Costa Rican Cream Cake

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For cake
  Yellow cake mix 18 1⁄4 Ounce (1 Package, Plus)
  Water 1 Cup (16 tbs)
  Oil 1⁄2 Cup (8 tbs)
  Eggs 3
For sauce
  Whipping cream 1 Cup (16 tbs)
  Rum extract/1 teaspoon rum extract 1⁄2 Cup (8 tbs)
  Sweetened condensed milk 14 Ounce (1 Can, Not Evaporated)
  Evaporated milk 12 Ounce (1 Can)
For topping
  Coconut 1⁄3 Cup (5.33 tbs), toasted
  Chopped macadamia nuts 1⁄3 Cup (5.33 tbs)

Heat oven to 350°F.
Grease 13x9-inch baking dish.
In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.
Pour into greased baking dish.
Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.
While cake is baking, in large bowl combine all sauce ingredients; blend well.
Remove cake from oven; cool 5 minutes.
Using long-tined fork, pierce hot cake in pan 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.) Before serving, in small bowl beat 1 cup whipping cream until stiff peaks form.
Spread over cold cake.
Sprinkle with coconut and macadamia nuts.
Store in refrigerator.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6691 Calories from Fat 3128

% Daily Value*

Total Fat 355 g546.2%

Saturated Fat 140.5 g702.3%

Trans Fat 0 g

Cholesterol 1199.4 mg399.8%

Sodium 4399 mg183.3%

Total Carbohydrates 697 g232.4%

Dietary Fiber 17.7 g70.7%

Sugars 499.1 g

Protein 101 g202.8%

Vitamin A 51.7% Vitamin C 30.2%

Calcium 227.6% Iron 35.2%

*Based on a 2000 Calorie diet

Costa Rican Cream Cake Recipe