Ingredients
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Make It
Step 1
Preheat oven to 350° F. Spray 13 x 9-inch baking pan with cooking spray. Dust with baking cocoa, shaking out excess.
Step 2
Combine flour, sugar, baking cocoa, baking powder, baking soda and salt in large mixer bowl. Add buttermilk, water, oil, eggs and vanilla extract; beat until moistened. Beat for 2 minutes. Pour into prepared pan.
Step 3
Bake for 28 to 35 minutes or until wooden pick inserted in center comes out clean. With round end of wooden spoon, poke holes in cake.
Step 4
Spoon dulce de leche into medium, microwave-safe bowl and heat on HIGH (100%) power for 30 seconds to soften; stir well. Set aside ¼ cup dulce de leche and whisk together remaining dulce de leche with coconut milk until smooth. Pour over the cake, allowing mixture to soak into the cake.
Step 5
Whip cream in large mixer bowl until stiff peaks form. Fold reserved ¼ cup dulce de leche into cream. Spread over cake.
Devil’s food cake mix can be used in place of scratch cake recipe.
Ingredients
More Sweet & Creamy Eats
