Dessert: German Chocolate Tres Leches Cake Recipe

Ingredients

1 package chocolate cake mix
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1-1/2 cups heavy whipping cream, divided
1/4 cup rum
3 tablespoons confectioners' sugar
1/2 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted
Chocolate syrup, optional

Instructions

Preheat oven to 350 °. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool on a wire rack.
Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 in. apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight.
In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans. If desired, drizzle servings with chocolate syrup.

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