Desserts

Tres Leches Rum Cake

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

pkg. (2-layer size) yellow cake mix

cup water

1/2

cup dark rum, divided

1/3

cup oil

eggs

tsp. ground nutmeg, divided

can (14 oz.) sweetened condensed milk

can (12 oz.) evaporated milk

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

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.