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Chocolate Rum Cake

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Chocolate Rum Cake
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  • Prep 15 min
  • Total 4 hr 0 min
  • Servings 15
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Top off a Mexican meal in style with this traditional dessert. Cake mix makes it simple!
By Betty Crocker Kitchens
Updated May 17, 2022

Ingredients

Cake

Topping

  • 1 cup whipping cream
  • 2 tablespoons rum or 1 teaspoon rum extract
  • 1/2 teaspoon vanilla
  • 1 cup flaked coconut, toasted
  • 1/2 cup chopped pecans, toasted

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • 2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • 3
    Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
  • 4
    In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of rum in the cake, use 1 tablespoon rum extract plus enough water to measure 1/3 cup. In the topping, substitute 1 teaspoon rum extract for the rum.
  • tip 2
    In Spanish, tres leches means "three milks." The milk trio in this recipe is whipping cream, whole milk and sweetened condensed milk.
  • tip 3
    To toast coconut, spread in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
  • tip 4
    To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition

430 Calories, 24g Total Fat, 6g Protein, 43g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
12g
58%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
330mg
14%
Potassium
260mg
8%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
5%
Sugars
30g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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