Dulce de Leche Cream Cake
This traditional cake is found in almost every Mexican bakery. Its milky sweetness makes it a favorite for Cinco de Mayo celebrations.
INGREDIENTS | SERVES 8
- 1 18.25-ounce box yellow cake mix plus ingredients called for on box
- 1 14-ounce can sweetened condensed milk
- ⅓ cup caramel ice cream topping
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup confectioners' sugar
- ⅓ cup sliced almonds, toasted
Bake cake in a square pan according to the cake mix instructions. Remove cake from oven and let cool for 5 minutes. Invert onto cooling rack and cool completely.
Meanwhile, pour condensed milk into a microwave-safe bowl and microwave for 2 minutes. Gently stir condensed milk.
Return to microwave and cook 2 more minutes on medium power. Continue to microwave in 5-minute intervals for 20 minutes, whisking gently between intervals.
When condensed milk is thick and the color of light caramel, stir in caramel topping. Let caramel mixture cool for 10 minutes. Frost cake with this mixture.
Beat whipping cream in a large mixing bowl until it forms soft peaks. Fold in vanilla and confectioners' sugar. Beat until stiff peaks form. Spoon whipped cream over cake.
Garnish with toasted almonds. Chill for 2 hours. Serve with rich coffee.
