COSTA RICAN CREAM CAKE
1 (18.5 oz.) pkg. pudding included yellow cake mix
1 c. water
1/3 c. cooking oil
3 eggs
SAUCE:
1 c. whipping cream
1/3 c. rum (or 1 tsp. rum extract)
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) evaporated milk
TOPPING:
1 c. whipping cream
1/3 c. coconut, toasted
1/3 c. Macadamia nuts, chopped
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 degree oven 25 to 35 minutes,
or until toothpick inserted in center comes out clean.
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.)
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.
Makes 15 servings
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