This Mexican inspired dessert is made with a white cake soaked in three milk products: sweetened condensed milk, evaporated milk and cream.
| 1 |
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(18.25-ounce) package white cake mix with pudding |
| 1 |
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cup LAND O LAKES® Heavy Whipping Cream |
| 1 |
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(14-ounce) can sweetened condensed milk |
| 1 |
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(12-ounce) can evaporated milk |
| 2 |
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tablespoons white cacao-flavored liqueur, if desired |
| 1/2 |
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cup milk |
| 1 |
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(3.1-ounce) package chocolate mousse mix |
| 1 |
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tablespoon white cacao-flavored liqueur, if desired |
Heat oven to 350°F. Spray 13x9-inch baking pan with no-stick cooking spray; set aside.
Prepare cake mix according to package directions. Pour into prepared pan. Bake as directed on package until toothpick inserted in center comes out clean. Cool 10 minutes in pan.
Meanwhile, combine whipping cream, sweetened condensed milk, evaporated milk and 2 tablespoons liqueur in large bowl. Beat at medium speed until well mixed.
Poke holes with fork all over surface of cake. Slowly pour milk mixture over cake until completely soaked. Cover; refrigerate 3 hours or overnight.
Combine 1/2 cup milk, mousse mix and 1 tablespoon liqueur in medium bowl; mix well. Refrigerate at least 1 hour.
Stir mousse mixture before serving. Pipe mousse with pastry bag or dollop with spoon onto each serving of cake. Store refrigerated.
Recipe Tip
This cake can be topped with chocolate mousse, meringue or whipped cream.
