Heat oven to 350?F. Grease bottom only 13x9-inch pan with shortening or spray bottom with cooking spray.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.
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|Serving Size: 1 Serving (1876g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2506 (54%)|
|Amt Per Serving||% DV|
|Total Fat 278.4g||371 %|
|Saturated Fat 110.7g||553 %|
|Monounsaturated Fat 108.6g|
|Polyunsanturated Fat 39.3g|
|Cholesterol 3524.8mg||1085 %|
|Sodium 2046.2mg||71 %|
|Potassium 3703mg||97 %|
|Total Carbohydrate 354.7g||104 %|
|Dietary Fiber 13.6g||55 %|
|Sugars, other 341.1g|
|Protein 148.7g||212 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4669
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