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Desserts

Tres Leches Rum Cake

Tres Leches Rum Cake recipe
photo by:kraft
"Tres leches" means three milks. Our version ups the ante with sour cream plus a splash of rum and a dash of nutmeg for a super-moist, delicately delicious dessert.
time
prep:
25 min
total:
2 hr 10 min
servings
total:
16 servings
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What You Need

1
pkg.  (2-layer size) yellow cake mix
1
cup  water
1/2
cup   dark rum, divided
1/3
cup  oil
3
 eggs
2
tsp.  ground nutmeg, divided
1
can  (14 oz.) sweetened condensed milk
1
can  (12 oz.) evaporated milk
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350ºF.

BEAT cake mix, water, 6 Tbsp. rum, oil, eggs and 1 tsp. nutmeg with mixer 2 min. Pour into 13x9-inch pan sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.

PIERCE cake with large fork at 1/2-inch intervals.

BLEND milks, sour cream, remaining rum and remaining nutmeg in blender until well blended. Pour over cake; let stand until milk mixture is absorbed, re-piercing cake with fork as needed. Refrigerate 1 hour. Frost with COOL WHIP.

Kraft Kitchens Tips

Please Drink Responsibly
Non-Alcoholic Variation
Substitute 1 Tbsp. rum extract for the rum, adding 2 tsp. to the cake batter and remaining 1 tsp. to the sour cream mixture.
Size Wise
Since this festive cake serves 16, it makes the perfect dessert to serve a crowd at your next party or family gathering.
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