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Costa Rican Cream Cake
Costa Rican Cream Cake

Costa Rican Cream Cake

4 Hr(s)
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1 serving
Original recipe yields 1 serving
Cake:
1 pkg (18.5 oz.) yellow cake with pudding mix
1 cup water
1/3 cup cooking oil
3 eggs
Sauce:
1 cup whipping cream
1/3 cup rum (or 1 tsp. rum extract)
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
Topping:
1 cup whipping cream
1/3 cup coconut, toasted
1/3 cup macadamia nuts, chopped
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Let's Make It
1
Grease 13 x 9 inch baking dish. To make cake: In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Turn into greased baking dish. Bake in preheated 350 degrees F oven 25 to 35 minutes, or until toothpick inserted in center comes out clean.
2
To make sauce: In large bowl, combine all sauce ingredients; blend well. Remove cake from oven; cool 5 minutes. Using long tined fork, pierce hot cake in dish 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.)
3
To make topping: 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.
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