Tres Leches Cake

Tres Leches Cake

Ingredients:

1box (1 lb 2.25 oz) yellow cake mix with pudding

1cup water

1 stick unsalted butter, melted

3 eggs

Tres Leches cream soaking sauce:

1 cup whipping cream or half and half

1/3 cup spiced rum

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

Frosting:

1 container cool whip

1/4 cup toasted coconut, toasted

1/3 cup chopped pecans or macadamia nuts

Directions:

Heat oven to 350°F. Grease 13x9-inch glass baking dish. In large bowl, beat cake mix, water, butter and eggs till well blended and no lumps are present. Pour batter into baking dish. Bake for 30 minutes or until cake is done.

While the cake is cooking, in large bowl, mix together the tres leches soaking sauce. Using a fork, poke the hot cake in baking dish every 1 to 2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill. The cake will soak up all of the delicious sauce.

Before serving, Spread Cool Whip or whipped cream over cold cake. Sprinkle with coconut and nuts. Make sure and refrigerate any leftovers.