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    You are in: Home / Recipes / Rompope Cake (Mexican Eggnog Cake) Recipe
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    Rompope Cake (Mexican Eggnog Cake)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    Mami J's Note:

    Delicious cake, courtesy of La Lechera condensed milk. The frosting is butter rich so you may skip it if you like.

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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    Batter

    Frosting

    • 1 cup butter, softened
    • 1/2 cup eggnog (Mexican Rompope)

    Garnish

    Directions:

    1. 1
      Preheat oven to 180 degrees. Beat the condensed milk and the butter in a large bowl. Add the eggs, one by one. Add the lime zest and the evaporated milk alternately with the flour. Pour batter into a greased and floured cake pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Invert after 10 minutes and let cool. Level top of cake and pour rompope evenly.
    2. 2
      For the frosting, beat both ingredients until well combined. Frost cake and garnish as desired.

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    Ratings & Reviews:

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    Nutritional Facts for Rompope Cake (Mexican Eggnog Cake)

    Serving Size: 1 (198 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 695.0
     
    Calories from Fat 454
    65%
    Total Fat 50.5 g
    77%
    Saturated Fat 31.0 g
    155%
    Cholesterol 231.7 mg
    77%
    Sodium 403.8 mg
    16%
    Total Carbohydrate 50.6 g
    16%
    Dietary Fiber 0.7 g
    3%
    Sugars 25.0 g
    100%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    limes, zest of

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