German Chocolate Tres Leches–Style Cake

Ingredients

• 1 (15.25 oz) box chocolate cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 ¼ cups water
• ½ cup sweetened, shredded coconut
• ½ cup chopped pecans
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• ½ cup heavy whipping cream
• 2 teaspoons rum extract (or ¼ cup dark rum)
• 8 oz frozen whipped topping
• 2 tablespoons chocolate sauce

Steps

1. Preheat oven to 350°F. Prepare cake mix (using listed eggs, oil, and water) and bake in 13- x 9-inch baking dish following package instructions. Spread coconut and pecans in single layer on baking sheet. Bake 3–4 minutes until toasted.
2. Combine both milks, heavy cream, and rum extract; whisk to blend. Poke holes ½ inch apart over top of warm cake. Pour milk mixture slowly over cake, letting mixture absorb. Let stand 30 minutes. Cover and chill 2 hours (or overnight).
3. Thaw whipped topping when ready to serve. Spread whipped topping over cake, then sprinkle with coconut and pecans. Drizzle servings with chocolate sauce.