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Costa Rican Cream Cake




Source of Recipe


Pillsbury 'Best of the Bake-Off Cookbook,' Janice Weinrick


Recipe Introduction


*Note: To toast coconut, spread on a cookie sheet and bake at 350°F for 7-8 minutes, stirring occasionally, until light golden brown. Or spread a thin layer in a microwavable pie plate. Microwave on low (10 percent) 4-1/2 to 8 minutes or until light golden brown, tossing with fork after each minute. yahoo group - posted by Piper



List of Ingredients




For the cake:
1 box Pillsbury Moist Supreme classic yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs

For the sauce:
1 cup whipping cream
1/3 cup rum, or 1 tsp. rum extract plus 1/3 cup water
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk

For the topping:
1 cup whipping cream
1/3 cup coconut, toasted, see note*
1/3 cup chopped macadamia nuts



Recipe



Preheat oven to 350°F. Grease a 13x9" baking dish. In a large bowl, beat cake ingredients with an electric mixer on low speed until moistened. Beat 2 minutes on high speed. Pour into baking pan. Bake 25-35 minutes, or until toothpick inserted in center comes out clean. Meanwhile, in a large bowl, mix sauce ingredients. Cool cake 5 minutes. Using a long-tined fork, pierce hot cake in pan every 1-2". Slowly pour sauce mixture over cake. Do not cover cake; refrigerate at least 3 hours to chill. Cake will absorb most of the sauce mixture. Just before serving, in small bowl, beat 1 cup whipping cream until stiff peaks form. Spread over cold cake. Sprinkle with toasted coconut and macadamia nuts. Cover and refrigerate any remaining cake. Serves 15.