Ingredients
1 package white cake mix with pudding (Pillsbury)
1/4 cup white Cream de Cacao Liqueur
1 cup whipping cream
1 (14 oz.) can sweetened condensed milk
1 (5 oz.) can evaporated milk
1 tsp. almond extract
2 tbsp. Cream de Cacao Liqueur
Instructions
Heat oven to 350 degrees
Spray 9x13" baking pan with non-stick cooking spray
Prepare cake mix according to package directions but substitute 1/4 cup white Cream de Cacao Liqueur for 1/4 cup of water used in the directions.
Pour into the prepared pan
Bake as directed on package until an inserted toothpick comes out clean.
Cool 10 minutes in pan
In a large mixer bowl combine cream, sweetened condensed milk, evaporated milk, almond extract, and 2 tbsp Cream de Cacao Liqueur.
Beat at a medium speed until well mixed.
With a fork poke holes all over surface of cake
slowly pour milk mixture over cake until completely soaked.
Cover and refridgerate 18-24 hours.
Cut and serve with a fresh fruit medley of choice
NOTE: Serves 16-24. Leftovers will keep 2-3 days in the refrigerator.