Happy baking!
Ingredients:
Cake:
1(18ounce)box yellow cake mix
1(3 1/2ounce)package vanilla instant pudding mix
1 cup whole milk
1 cup canola oil
4 large eggs
1(18ounce)box yellow cake mix
1(3 1/2ounce)package vanilla instant pudding mix
1 cup whole milk
1 cup canola oil
4 large eggs
Milk Syrup:
1(12ounce)can evaporated milk
1(14ounce)can sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla1(12ounce)can evaporated milk
1(14ounce)can sweetened condensed milk
1 cup heavy cream
1 tablespoon rum, if desired (or 1 t rum extract)
whipped cream (we use 1 pint of whipping cream, and 3 T of powdered sugar)
whipped cream (we use 1 pint of whipping cream, and 3 T of powdered sugar)
Directions:
Heat oven to 350. Spray 9x13 pan generously with vegetable oil spray.
Blend cake mix, pudding mix, whole milk, oil and eggs in a large bowl with an electric mixer on low for 1 minute.
Stop mixer and scrape down the sides of the bowl.
Increase mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl as needed.
Pour batter into prepared pan.
Bake for 32 to 34 minutes until golden brown.
Remove from oven and cool for 2 hours on wire rack in the pan.
After the cake is cooled, poke holes all over the top of the cake with a fork. The more holes the better. (There should be holes covering practically the entire top of the cake)
Whisk together evaporated and condensed milks, heavy cream, vanilla and rum.
Spoon milk syrup mixture over the top of the cake, stopping to allow syrup to soak in each time. Continue until all syrup has been used. It seems like too much, but it's not.
Cover cake with plastic wrap and chill for at least 2 hours.
Top with whipped topping before serving.
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