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1 package Betty Crocker SuperMoist yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup heavy whipping cream
1 cup whole milk
1 can (14 ounces) sweetened condensed milk
1/3 cup rum or 1 tablespoon rum extract plus enough water to measure 1/3 cup
1 cup heavy whipping cream
2 tablespoons rum or 1 teaspoon rum extract
1/2 teaspoon vanilla extract
1 cup flaked coconut, toasted*
1/2 cup chopped pecans, toasted**
1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2- Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
3- Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Mix 1 cup whipping cream, the whole milk, sweetened condensed milk and 1/3 cup rum in large bowl. 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.
4- Beat 1 cup whipping cream, 2 tablespoons rum and the vanilla in chilled large bowl with electric mixer on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.
*To toast coconut, bake uncovered in ungreased shallow pan in 350° oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
**To toast nuts, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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