Lemon Poppy Seed Pound Cake

Friday, January 4, 2013

Costa-Rican Cream Cake

This is a recipe from my co-worker/friend Tina.  She brings it into the office now and then and it is quite a hit.  I just love it.  It is what I call an "Adult" cake.  It is very decadent and rich.  Definitely not for the calorie counter!  


1 yellow cake mix
1/3 cup oil
3 eggs
**mix those together and bake according to box directions.**
Ingredients continued:

14 oz sweetened condensed milk
1 c heavy whipping cream
12 oz evaporated milk
1 tsp rum extract
** mix these ingredients together while cake is cooking**

Topping Ingredients:  
Macadamia nuts- toasted and chopped
coconut- toasted
1 cup heavy whipping cream-whipped until stiff peaks form

As soon as the cake comes out, pierce it with a large fork all over and pour on the mixture. Pour it slowly so that the warm cake has a chance to absorb it.  Cover with plastic wrap and let cool in fridge overnight.  Or at least 4 hrs.
When it is cool, if using a spring form pan, you can remove it and place on serving platter.  If in a 9x13 pan, just continue onto the topping part.

Whip the cream (no need to sweeten it) and spread onto the cake, and top with the nuts and coconut.  Enjoy!!

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