1
can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1/2
cup hot water
3
tablespoons instant espresso coffee granules
1
tablespoon dark rum or 1 teaspoon rum extract plus 2 teaspoons water
Frosting and Garnish
1
cup whipping cream
1/4
cup powdered sugar
2
oz semisweet baking chocolate, chopped, or 1 teaspoon unsweetened baking cocoa
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2
In large bowl, place cake mix. In 1-cup glass measuring cup, stir 1 cup warm water and 1 tablespoon espresso granules until granules are dissolved. Add espresso mixture, butter and eggs to cake mix. Beat with electric mixer on low speed 30 seconds; scrape bowl. Beat on medium speed 2 minutes longer. Pour batter into pan.
3
Bake as directed on box for 13x9-inch pan. Cool in pan on cooling rack 15 minutes.
4
Meanwhile, spoon dulce de leche into medium microwavable bowl. In small bowl, mix 1/2 cup hot water, 3 tablespoons espresso granules and the rum; stir into dulce de leche until smooth. Microwave uncovered on High 2 to 3 minutes, stirring after about 1 minute with whisk, until pourable. Set aside while cake cools.
5
Poke cooled cake every 1/2 inch with handle end of wooden spoon. Pour dulce de leche mixture evenly over cake; spread mixture over top of cake with metal spatula to fill holes. Run knife around sides of pan to loosen cake. Cover; refrigerate 2 hours.
6
In medium bowl, beat whipping cream and powdered sugar on high speed until stiff. Spread whipped cream evenly over chilled cake. Sprinkle with chopped chocolate. Store covered in refrigerator.
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Place the cocoa in a tea strainer and lightly shake over the frosting to "dust" the top of the cake.
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Nutrition Facts are not available for this recipe
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