This Mexican inspired dessert is made with a white cake soaked in three milk products: sweetened condensed milk, evaporated milk, and cream.
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1 (15.25- to 16.5-ounce) package white cake mix with pudding
1 cup Land O Lakes® Half & Half
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 tablespoons white cacao-flavored liqueur, if desired
1/2 cup milk
1 package (3.1-ounce) chocolate mousse mix
1 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.
Combine half & half, sweetened condensed milk, evaporated milk, and 2 tablespoons liqueur in 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 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.
This cake can be topped with chocolate mousse, meringue, or whipped cream.
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