Recipe courtesy of Sandra Lee
Episode: Cuban
Total:
1 hr 53 min
Active:
20 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Spray a 9 by13-inch cake pan with nonstick spray.

In a large bowl, add the cake mix, 1 cup evaporated milk, oil, and eggs. Using an electric hand mixer on medium speed, beat for 2 minutes until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, 30 to 35 minutes. Let cool.

In a medium bowl, whisk together the sweetened condensed milk, remaining evaporated milk, and 1/4 cup cream. Using a fork, poke holes all over the cake. Pour the milk mixture evenly over the cake. Place in the refrigerator until the liquid absorbs into the cake, at least 1 hour or overnight.

When you are ready to serve, in a large bowl, add the remaining cream and vanilla. Beat with an electric hand mixer on high speed until the cream holds soft peaks.

Slice the cake and serve with a dollop of whipped cream and garnish with toasted coconut.

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