German Chocolate Tres Leches Cake

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 sweetened shredded coconut, toasted
• 1/2 cup chopped pecans, toasted
• Chocolate syrup, optional

Directions

• 1. Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13×9-in. baking pan. Cool on a wire rack.
• 2. 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.
• 3. 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.

ORIGINAL