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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350. Spray 9x13 pan generously with vegetable oil spray. | 2. Blend cake mix, pudding mix, whole milk, oil and eggs in a large bowl with an electric mixer on low for 1 minute. | 3. Stop mixer and scrape down the sides of the bowl. | 4. Increase mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl as needed. | 5. Pour batter into prepared pan. | 6. Bake for 32 to 34 minutes until golden brown. | 7. Remove from oven and cool for 2 hours on wire rack in the pan. | 8. After the cake is cooled, poke holes all over the top of the cake with a fork. The more holes the better. | 9. Whisk together evaporated and condensed milks, heavy cream, vanilla and rum. | 10. 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. | 11. Cover cake with plastic wrap and chill for at least 2 hours. | 12. Top with whipped topping before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow cake mix	1	box		-	-	-	-
vanilla pudding mix	1	package		373.23	91.971	0.0	0.594
milk	1	cup		148.84	11.6632	7.686	7.9788
canola oil	1	cup		1927.12	0.0	0.0	218.0
egg	4			286.0	1.44	25.12	19.02
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
milk	1	can	sweetened condensed	827.5862	19.934	8.2399	85.7811
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
rum	1	tablespoon		-	-	-	-
non dairy topping			whipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.