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German Chocolate Tres Leches-Style Cake
Recipes
German Chocolate Tres Leches-Style Cake
12 servings
3 hours, 30 minutes total (Active 20 minutes)

Ingredients

  • 1 (15.25 oz) box chocolate cake mix
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 ¼ cups water
  • ½ cup sweetened, shredded coconut
  • ½ cup chopped pecans
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • ½ cup heavy whipping cream
  • 2 teaspoons rum extract (or ¼ cup dark rum)
  • 8 oz frozen whipped topping
  • 2 tablespoons chocolate sauce

Steps

    1. Preheat oven to 350°F. Prepare cake mix (using listed eggs, oil, and water) and bake in 13- x 9-inch baking dish following package instructions. Spread coconut and pecans in single layer on baking sheet. Bake 3–4 minutes until toasted.
    2. Combine both milks, whipping cream, and rum extract; whisk to blend. Poke holes ½ inch apart over top of warm cake. Pour milk mixture slowly over cake, letting mixture absorb. Let stand 30 minutes. Cover and chill 2 hours (or overnight).
    3. Thaw whipped topping when ready to serve. Spread whipped topping over cake, then sprinkle with coconut and pecans. Drizzle servings with chocolate sauce.

Amount per 1⁄12 recipe serving: Calories 520, Total Fat 29g, Sat Fat 13g, Trans Fat 0g, Chol 75mg, Sodium 420mg, Total Carb 59g, Fiber 1g, Total Sugar 44g, (Incl. 36g Added Sugars), Protein 9g, Vitamin D 6%, Calc 20%, Iron 10%, Potassium 8%