Community Cookbook

This recipe was originally three different recipes that I spliced together. Two were from Betty Crockers website. Don’t remember where the third was from.

This is a fairly sweet dessert and pretty easy to make. I don’t know that I’d make it to take somewhere it would be sitting out for a long time with all the milk it has in it though.

Enjoy!

1 box Betty Crocker® SuperMoist® yellow cake mix (I used white)
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping (heavy) cream

Topping

1 cup whipping (heavy) cream
2 tablespoons rum or 1 teaspoon rum extract
1/2 teaspoon vanilla
1 cup flaked coconut, toasted (optional)
1/2 cup chopped pecans, toasted (optional)
10 Maraschino cherries, halved (optional)

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13×9-inch pan.
2. In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
4. In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake.
5. 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 and/or place cherries equal distance on top of frost. Store covered in refrigerator.

Serves 16-20