Ingredients for Dulce De Leche Cream Cake
- Yellow Cake Mix
- Eggs
- Oil
- Water
- 1 (14 oz) can sweetened condensed milk
- Caramel Ice Cream Topping
- Heavy Whipping Cream
- Powdered Sugar
- 1 teaspoon vanilla extract
- Pecans
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How to Make Dulce De Leche Cream Cake
- Preheat oven to the temperature specified on the cake mix box. Prepare cake mix according to package directions for a 13x9 inch baking pan. Let cool completely in the pan on a wire rack.
- In a large, microwave-safe bowl, place the sweetened condensed milk.
- Microwave on medium power for 4 minutes, stirring halfway through.
- Reduce microwave power to medium-low. Microwave for 16-24 minutes, whisking every 2-3 minutes, until the mixture is thick and a light caramel color. (Cooking time may vary depending on your microwave).
- Remove from microwave and stir in the caramel topping. Let cool for 15 minutes.
- Spread the cooled dulce de leche evenly over the cooled cake.
- In a large mixing bowl, beat the cold heavy whipping cream with an electric mixer until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.
- Spoon the whipped cream evenly over the dulce de leche layer.
- Sprinkle with chopped nuts (optional).
- Refrigerate for at least 1-2 hours before serving to allow the flavors to meld and the cake to chill.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
156g
Fat
65g
Carbs
20g
