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Costa Rican Cream Cake
CAKE
1 package pudding included yellow cake mix
1 cup water
1/3 cup oil
3 eggs
SAUCE:
1 cup whipping cream
1/3 cup rum or 1 tsp rum extract
1 can sweetened condensed milk
1 can evaporated milk (12 oz)
TOPPING:
1 cup whipping cream
1/3 cup toasted coconut
1/3 cup chopped macadamia nuts
Heat oven to 350�F. Grease a 9x13 inch pan. In large bowl, combine
all cake ingredients on low until moistened, then beat on high for 2
minutes. Pour into greased dish. Bake at 350 for 25-35 minutes or
till toothpick comes out clean. While cake is baking, in large bowl
combine all sauce ingredients. Remove cake from oven; cool 5
minutes. Using long tined fork, pierce hot cake pan ever 1-2 inches.
Slowly pour sauce mix over cake. Refrigerate cake for at least 3
hours to chill. Cake will absorb most of sauce mixture. Before
serving, in small bowl beat 1 c. whipping cream till stiff peaks
form. Sprinkle with coconut and nuts. Store in fridge. Tip: to toast
coconut, spread in thin layer on plate. Microwave on low for 4 1/2-8
minutes or until light golden brown, tossing with fork after each
minute.
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