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Costa Rican Cream Cake

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Ingredients
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)
Directions

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

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Ingredient: 
Egg

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