Costa Rican Cream Cake (Tres Leches Reinterpreted)
11/28/2007 12:00 AM
10/20/2014 10:04 AM
Prep time: 25 minutes
Cook time: 35 minutes
Helen Merica of Sacramento shares this version of tres leches that she found in the Tico Times, the English-language newspaper in Costa Rica. It's from the Pillsbury Bake-Off 34th contest cookbook and is credited to Janice Weinrick. Merica says tres leches is the national dessert of Costa Rica. Gayle Coleman of Sherbrooke, Quebec, has visited Costa Rica and confirms the dessert's popularity.
1 box Pillsbury Plus yellow cake mix
1 cup water
ª cup oil
1 cup whipping cream
ª cup rum or 1 teaspoon rum extract
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
1 cup whipping cream
ª cup coconut, toasted
ª cup chopped macadamia nuts
Heat oven to 350 degrees. Grease 9-by-13-inch baking dish. In large bowl, combine all cake ingredients at low speed until moistened. Beat two minutes at high speed. Pour into baking dish. Bake at 350 degrees 25 to 35 minutes or until toothpick inserted in center comes out clean. While cake is baking, combine all sauce ingredients in large bowl. Blend well. Remove cake from oven, cool five minutes. Using long-tined fork, pierce hot cake in pan every
1 to 2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least three hours.
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.
Per serving: 495 calories;
8 grams protein; 52 grams carbohydrates; 27 grams fat
(12 saturated, 10 mono- unsaturated, 5 polyunsaturated); 99 milligrams cholesterol;
336 milligrams sodium; 1 gram fiber; 50 grams sugar;
49 percent calories from fat
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