Tres Leches Rum Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 cup water
• 1/2 cup dark rum, divided
• 1/3 cup oil
• 3 eggs
• 2 tsp. ground nutmeg, divided
• 1 can (14 oz.) sweetened condensed milk
• 1 can (12 oz.) evaporated milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 350 degrees F.
2. Beat cake mix, water, 6 Tbsp.
3. rum, oil, eggs and 1 tsp.
4. nutmeg with mixer 2 min.
5. Pour into 13x9-inch pan sprayed with cooking spray.
6. Bake 30 min.
7. or until toothpick inserted in center comes out clean.
8. Cool 10 min.
9. Pierce cake with large fork at 1/2-inch intervals.
10. Blend milks, sour cream, remaining rum and remaining nutmeg in blender until well blended.
11. Pour over cake; let stand until milk mixture is absorbed, re-piercing cake with fork as needed.
12. Refrigerate 1 hour.
13. Frost with COOL WHIP.

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Taken from www.kraftrecipes.com/recipes/tres-leches-rum-cake-119338.aspx (may not work)