German Chocolate Tres Leches

Submitted by Bonnie G #2

"Received this from TOH and in it's simplicity turned out to be the most delicious and moist cake I've ever made, a new take on the regular Tres Leche that all chocolate lovers are sure to enjoy"

 

• Ready In: 45mins
• Ingredients: 9
• Yields: 1 Cake
• Serves: 15

ingredients

• 16 ounces chocolate cake mix
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 1⁄2 cups heavy whipping cream, divided
• 1⁄4 cup rum
• 3 tablespoons confectioners' sugar
• 1⁄2 cup flaked 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 13x9-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 inches 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.