Ingredients
1
box (15.25 oz) Betty Crocker™ Super Moist™ Devil's Food Cake Mix
1
cup water
1/3
cup vegetable oil
3
eggs
1
cup whipping cream
1
cup whole milk
1
can (14 oz) sweetened condensed milk
1/3
cup rum
1
cup whipping cream
2
tablespoons rum or 1 teaspoon rum extract
1/2
teaspoon vanilla
1
cup flaked coconut, toasted
1/2
cup chopped pecans, toasted
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
Bake 30 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.
