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Categories:
chocolate cake condensed milk milk heavy whipping cream rum sugar flaked coconut pecans chocolate syrup
Viewed: 11 - Published at: 6 years agoIngredients
- 16 ounces chocolate cake mix
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 1/2 cups heavy whipping cream, divided
- 1/4 cup rum
- 3 tablespoons confectioners' sugar
- 1/2 cup flaked coconut, toasted
- 1/2 cup chopped pecans, toasted
- chocolate syrup (optional)
Method
- Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool on a wire rack.
- Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 inches apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight.
- In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans. If desired, drizzle servings with chocolate syrup.
