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.

IDEAS YOU'LL LOVE

Pina Colada Tres Leches Cakes

Recipe courtesy of Ree Drummond

Tres Leche Cake

Recipe courtesy of Ree Drummond

Carrot Cake

Recipe courtesy of Alton Brown

Crab Cakes

Recipe courtesy of Jimmy's Famous Seafood

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Dump Cakes

Recipe courtesy of Ree Drummond

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Blueberry Coffee Cake

Recipe courtesy of Ree Drummond

Chocolate Cake in a Mug

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking