Dos Leches Cake
Active Time: 15 minutes • Total Time: 45 minutes plus chilling • Serves: 20
nonstick baking spray
1 package (18.25 ounces) golden butter cake mix
3 Schnucks large eggs
2/3 cup water
1/2 cup Schnucks unsalted butter (1 stick), softened
1 can (14 ounces) Schnucks sweetened condensed milk
1 can (15 ounces) cream of coconut
1 container (8 ounces) frozen extra creamy whipped topping, thawed
2/3 cup frozen coconut, thawed (optional)
1. Preheat oven to 375°F. Spray 13 x 9-inch glass or metal baking pan with nonstick baking spray.
2. In large bowl, mix dry cake mix with eggs, water and butter as label directs. Pour batter into prepared pan. Bake 28 to 33 minutes or until wooden pick inserted in center comes out clean. With cake still in its pan, with wooden skewer, immediately poke holes all over cake. Pour sweetened condensed milk over cake, spreading to cover completely. Spread cream of coconut on top. Cover and refrigerate at least 3 hours or up to 2 days ahead.
3. When ready to serve, spread whipped topping over cake and sprinkle with coconut, if desired. Cut cake lengthwise into 5 strips, then cut each strip crosswise into 4 pieces. Refrigerate any remaining cake up to 2 days.
Each serving: about 362 calories, 18 g total fat
(12 g saturated), 51 mg cholesterol, 166 mg sodium,
49 g carbohydrate, 1 g fiber, 3 g protein