|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Costa Rican Cream Cake |
|
Serves: 15 Print this RecipeJanice Weinrick - La Mesa, California Bake-Off® Contest 34, 1990 Prize Winner This recipe is a version of a popular dessert from Central America. And because it's made as a sheet cake, it's easy to prepare and serve. CAKE 1 package (1-lb 2.25-oz) pudding-included yellow cake mix 1 cup water 1/3 cup oil 3 eggs SAUCE 1 cup whipping cream 1/3 cup rum, or 1 teaspoon rum extract plus 1/3 cup water 1 (14-ounce) can sweetened condensed milk (not evaporated) 1 (12-ounce) can evaporated milk TOPPING 1 cup whipping cream 1/3 cup coconut, toasted* 1/3 cup chopped macadamia nuts __Janice Weinrick ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. Grease 13 x 9-inch (3-quart) baking dish. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour into greased dish. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. While cake is baking, in large bowl, combine all sauce ingredients; blend well. Remove cake from oven; cool 5 minutes. Using long-tined fork, pierce hot cake in pan every 1 to 2 inches. Slowly pour sauce mixture over cake. Do not cover cake; refrigerate at least 3 hours to chill. (Cake will absorb most of sauce mixture.) Before serving, 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. *TIP: To toast coconut, spread on cookie sheet; bake at 350°F. for 7 to 8 minutes or until light golden' brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on LOW for 4 1/2 to 8 minutes or until light golden brown, tossing with fork after each minute. HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix; increase water by 2 tablespoons. Bake as directed above. Nutrition Per Serving: Calories 470; Protein 7 g; Carbohydrate 47g; Fat 27g; Sodium 310mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Mardi Gras Party Cake Whole Wheat Walnut Crumb Cake Chocolate Praline Layer Cake Glazed Sweet Potato Mini-Cakes Tropical Fruit Fling Cake Orange Kiss-Me Cake Golden Apricot Cake Caramel Pear Upside-Down Cake Caramel Apple Cake Double Lemon Streusel Cake Peanut Butter Crunch Cake Chocolate Fudge Snack Cake White Chocolate Fudge Cake Starlight Double-Delight Cake Upside-Down German Chocolate Cake My Inspiration Cake Raspberry-Filled Apricot Cake Costa Rican Cream Cake Heavenly Hawaiian Cake Roll Chocolate 'Tato Cake Buttercream Pound Cake Almond Mocha Cake Black Bottom Cups Swiss Almond Apple Cake Nutty Graham Picnic Cake Spicy Raisin Brunch Cake Kentucky Butter Cake Peppermint Swirl Fudge Nut Cake Delicate Pear Cake with Caramel Sauce Banana Crunch Cake Tunnel of Fudge Cake Brownie Soufflé Cake with Mint Cream Streusel Spice Cake Lemon Platinum Cake Chocolate Mousse Fantasy Torte Ring-of-Coconut Fudge Cake Fudgy Orange Cappuccino Torte Mocha Cream Chocolate Torte Key Lime Cream Torte Macadamia Fudge Torte Dark Chocolate Sacher Torte Tiramisù Toffee Torte Praline Torte with Chocolate Truffle Filling White Chocolate Raspberry Torte Tuxedo Brownie Torte 07: Cakes and Tortes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
